Parmesan Black Pepper Biscuits
Super flaky, mile-high biscuits! The Parmesan and black pepper make these SO GOOD! Serve warm for the best biscuits ever!
I skipped breakfast and lunch today.
Instead, I had 4 biscuits.
That’s right. FOUR WHOLE BISCUITS. Hot from the oven. With extra butter slathered on.
I’m sorry but wedding schmedding. When I have a piping hot, mile-high, super-flaky biscuit loaded with fresh Parmesan, nobody is saying no here. NOBODY.
I was honestly just supposed to have 1 or 2 (for recipe testing and all) and then freeze the rest but we all know that’s not happening. Thank goodness for sweater weather.
So don’t mind me. I’m going in for a 5th biscuit in just a second. You know, for further recipe testing.
Parmesan Black Pepper Biscuits
Ingredients
- 4 cups all-purpose flour
- 1 cup freshly grated Parmesan
- 4 teaspoons baking powder
- 2 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, Parmesan, baking powder, pepper, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
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