Can I make the dough ahead of time and bake later?

Absolutely! Form and cut the biscuits, freeze them on a tray, then transfer to a bag. Bake straight from the freezer when ready; they’ll need just a few extra minutes in the oven.

Do I have to use buttermilk?

Buttermilk gives the biscuits extra flavor and tenderness, but in a pinch, you can use whole milk with a splash of lemon juice or vinegar. Let it sit for five minutes before adding to the dough.

Why are my biscuits not rising properly?

Fresh baking powder, cold butter, and not overworking the dough are key. Make sure your baking powder isn’t expired, and keep everything as cold as possible for the best lift.

Can I use store-bought shredded parmesan?

While it’ll work in a pinch, freshly grated parmesan delivers a better melt and the richest flavor. The pre-shredded kind can be a bit too dry and doesn’t distribute as nicely.

Parmesan Black Pepper Biscuits Recipe

These Parmesan Black Pepper Biscuits are what dreams are made of—tender, flaky, and irresistibly aromatic. Imagine a biscuit that’s golden on the outside, pillowy within, and every bite delivers a punch of buttery richness, the subtle sharpness of parmesan, and a warm, peppery finish. They’re made with simple pantry staples, but the results feel impossibly sophisticated. Best of all, these biscuits come together surprisingly fast, making them an ideal option for hectic weeknights, casual brunches, or any time you need a little baked comfort in your day.

Why You’ll Love This Recipe

Ridiculously Easy: Minimal effort for maximum payoff—no stand mixers, no fancy techniques. You’ll get bakery-level biscuits in under 40 minutes, from start to finish.
Big, Bold Flavors: The sharp parmesan and floral, freshly cracked black pepper are front and center, creating a savory biscuit that stands all on its own.
Perfect Texture: Expect slightly crisp edges and a flaky, cloud-like interior that pulls apart beautifully.
Versatility: These biscuits are just as fabulous served with dinner as they are at breakfast. They pair wonderfully with soups, eggs, or even as a base for a breakfast sandwich.

Ingredients You’ll Need

All-purpose flour: This is the structure of the biscuits. Choose a quality flour for the best texture.
Baking powder: Biscuits need a solid rise! Baking powder ensures they’re sky-high and fluffy.
Granulated sugar: Just a touch to balance the salt and cheese; it enhances the biscuit’s overall flavor without making them sweet.
Fine sea salt: Crucial for bringing out all the savory notes; fine salt will meld evenly into the dough.
Cold unsalted butter: Cold is key! This creates flaky layers. Grate it or cut into cubes, but don’t let it get soft.
Freshly ground black pepper: Don’t skimp or use pre-ground. Freshly cracked pepper gives warmth and real depth.
Parmesan cheese: Freshly grated, please. The pre-shredded stuff doesn’t melt the same and misses that nutty, tangy punch.
Whole buttermilk: Adds richness and tenderizes the dough, making every bite extra soft.
Egg (for egg wash): Brushed on top for gorgeously golden, glossy biscuits. It’s optional but highly recommended.

Tip: If you don’t have buttermilk, a mix of whole milk with a splash of lemon juice makes a decent stand-in in a pinch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheddar Chive: Swap half the parmesan for sharp cheddar, and fold in some chopped fresh chives for a cheesy-herb version.
Rosemary Parmesan: Add a teaspoon of finely chopped rosemary for a more aromatic touch.
Spicy Kick: Try a pinch of crushed red pepper flakes for a subtle kick—delicious with the black pepper.
Vegan Alternative: Use a quality vegan butter, non-dairy milk with a bit of lemon juice, and a hard vegan parmesan-style cheese for a plant-based treat.
Gluten-Free: Use a cup-for-cup gluten-free flour blend—make sure your baking powder is also gluten-free.

How to Make Parmesan Black Pepper Biscuits

Step 1: Prep

Preheat your oven to 375°F and line a baking sheet with parchment paper. Having everything ready and organized makes the process smooth and mess-free.

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, sugar, and salt in a large bowl. This ensures every bite gets an even lift and seasoning.

Step 3: Cut in the Butter

Add your cold, cubed (or grated) butter to the flour mixture. Either use a pastry blender or your fingers—work quickly, smearing the butter so you’re left with pea-sized bits. This is what gives you flaky layers and a melt-in-your-mouth texture.

Step 4: Add Flavor

Stir in the freshly ground black pepper and grated parmesan, tossing well so every crumb gets those savory notes.

Step 5: Bring it Together

Make a well in the center, pour in your buttermilk, and gently mix—ideally with one hand or a spatula—until the dough just comes together. Too crumbly? Add more buttermilk, a tablespoon at a time, until it’s slightly sticky but not soggy.

Step 6: Shape the Dough

Turn the dough out onto a floured surface. Knead lightly a few times to bring it together, then roll it out to about 1½ inches thick. Cut into rectangles with a sharp knife—it’s easier and less fussy than circles.

Step 7: Chill Briefly

Place your biscuits on the baking sheet, about an inch apart. Pop them in the freezer for 10 minutes; this step helps the butter stay cold, ensuring those magical flaky layers.

Step 8: Bake!

Brush the tops with egg wash for a beautiful sheen. Bake for 25-30 minutes, until the biscuits are deeply golden and smell incredible. Enjoy them hot from the oven for ultimate bliss.

Pro Tips for Making the Recipe

Keep Ingredients Cold: Cold butter is non-negotiable. If your kitchen is warm, chill everything before starting—even your flour!
Don’t Overwork: Gentle mixing means tender biscuits. Over-kneading leads to toughness.
Layer for Height: A few strategic folds while kneading creates those signature biscuit layers everyone loves.
Grate the Butter: Grating butter helps distribute it quickly and evenly, making for extra flaky layers.
Let them Cool Slightly: Resist the urge for just one minute after baking. This lets the crumb set so they’re easier to handle.

Note: Humidity can impact your dough! If it’s particularly humid, you might need less buttermilk. If the dough is dry, just add more, a little at a time.

How to Serve

These biscuits are pure gold straight from the oven, split open with a pat of softened butter (seriously, don’t skip this step). They’re also delightful with a drizzle of honey, alongside scrambled eggs, beside a steaming bowl of tomato soup, or as a base for a breakfast egg and bacon sandwich. For dinner, serve them next to a saucy stew or roasted chicken. The flavors of parmesan and pepper hold their own beautifully with robust mains or simple spreads.

Make Ahead and Storage

Storing Leftovers

Let biscuits cool completely, then store them in an airtight container at room temperature for up to two days. If you want them to last longer, pop them into the fridge for up to five days.

Freezing

Unbaked biscuits freeze amazingly well! Arrange cut (but unbaked) biscuits on a tray, freeze until firm, then keep them in a zip-top bag for up to two months. Just bake straight from frozen, adding a couple of extra minutes to the bake time.

Reheating

For that fresh-from-the-oven effect, reheat baked biscuits in a 350°F oven for a few minutes or even in the toaster oven. A quick microwave zap works too but won’t give you those crisp edges.

FAQs

Can I make the dough ahead of time and bake later?

Absolutely! Form and cut the biscuits, freeze them on a tray, then transfer to a bag. Bake straight from the freezer when ready; they’ll need just a few extra minutes in the oven.
Do I have to use buttermilk?

Buttermilk gives the biscuits extra flavor and tenderness, but in a pinch, you can use whole milk with a splash of lemon juice or vinegar. Let it sit for five minutes before adding to the dough.
Why are my biscuits not rising properly?

Fresh baking powder, cold butter, and not overworking the dough are key. Make sure your baking powder isn’t expired, and keep everything as cold as possible for the best lift.
Can I use store-bought shredded parmesan?

While it’ll work in a pinch, freshly grated parmesan delivers a better melt and the richest flavor. The pre-shredded kind can be a bit too dry and doesn’t distribute as nicely.

Final Thoughts

These Parmesan Black Pepper Biscuits will become a go-to in your kitchen, especially when time is tight and you want something homemade with serious flavor. Simple, quick, and packed with personality, they’re the edible equivalent of a warm hug. Dive in, have fun, and don’t be surprised when everyone asks for seconds. Happy baking!