Description
These Parmesan Black Pepper Biscuits are tender, flaky, and bursting with savory flavor from plenty of fresh parmesan and a bold kick of black pepper. They make a delicious side to any main meal, a stellar appetizer, or a satisfying snack anytime. With a buttery base and just the right balance of seasoning, these biscuits bake up golden and irresistible, perfect served warm with a smear of butter.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups (725 grams) all-purpose flour
- 2 tablespoons (26 grams) baking powder
- 1 teaspoon (4 grams) granulated sugar
- 1 teaspoon (7 grams) fine sea salt
Fat & Cheese
- 12 ounces (3 sticks/339 grams) cold unsalted butter, grated or cut into cubes
- 1 tablespoon (6 grams) freshly ground black pepper
- 2 cups (50 grams) freshly grated parmesan cheese
Wet Ingredients
- 2 cups (480 grams) whole buttermilk, plus more as needed
- 1 large egg, mixed with 1 tablespoon water (for egg wash)
Instructions
- Prepare Oven and Baking Sheet: Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, sugar, and sea salt. Whisk until well blended to ensure even distribution of leavening and seasoning.
- Cut in Butter: Add the cold grated or cubed butter to the dry mixture. Toss to coat the butter in flour, then use a pastry blender or your fingertips to work the butter into the flour, aiming for pea-sized, shaggy bits for flakiness.
- Add Cheese and Pepper: Stir in the black pepper and parmesan cheese, tossing gently until well mixed throughout the flour mixture.
- Combine With Buttermilk: Make a well in the center of the dry mix, pour in the buttermilk, and gently mix with one hand or a spatula. The mixture should be crumbly but starting to come together. If too dry, add more buttermilk a tablespoon at a time until you have a moist and slightly sticky dough.
- Shape Dough: Scrape the dough onto a floured work surface. With floured hands, knead lightly by folding and turning the dough onto itself a few times until just cohesive. Use a rolling pin to roll into a 1 1/2-inch thick rectangle. Cut out 3-inch rectangle-ish biscuits using a bench scraper or sharp knife.
- Chill and Prepare for Baking: Arrange biscuits about an inch apart on the prepared baking sheet to allow room for rising. Freeze them for 10 minutes to ensure the butter stays cold, creating flakier biscuits.
- Egg Wash: Remove biscuits from the freezer and lightly brush the tops with the egg wash using a pastry brush for a golden finish.
- Bake: Bake for 25-30 minutes until the biscuits are golden brown. Remove from the oven and serve immediately while hot, or at room temperature with softened butter if desired.
Notes
- For best flakiness, keep your butter and buttermilk very cold.
- Do not overwork the dough; gentle handling makes tender biscuits.
- You can freeze shaped biscuits and bake straight from frozen, adding a couple of extra minutes to the baking time.
- The egg wash is optional but gives the biscuits a beautiful golden sheen.
- Serve warm for the best texture and flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 340
- Sugar: 1g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
