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Black Pepper Cheese Biscuits

Yield: 6 biscuits
Author: The Little Epicurean


  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 Tablespoon (6 grams) baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon (3 grams) baking soda
  • 2 teaspoon freshly ground black pepper
  • 6 Tablespoons (3 oz/85 grams) unsalted butter, cut into small cubes, cold
  • 1/2 cup (45 grams) shredded cheese of choice*
  • 1/2 cup (113 grams) heavy cream, chilled
  • additional heavy cream, to brush tops
  • additional black pepper and cheese, to top as desired


  • In a large bowl, whisk together flour, baking powder, salt, baking soda, and black pepper. Toss in cubed butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold.
  • Preheat oven to 400° F. Line baking sheet with parchment paper and set aside.
  • Using a pastry blender (or two forks or your fingers), cut in chilled butter into cold dry ingredients until mixture resembles crumbly, coarse sand. Add shredded cheese. Toss to combine. Pour in cold cream. Using a study spatula, fold together until dough begins to form.
  • Dump shaggy dough mixture onto a lightly floured work surface. Knead together until dough is a cohesive mass. Pat dough to a rectangle about 1/2-inch thick. Slice into 6 equal parts. Alternatively, use a biscuit cutter to pound out rounds.
  • Arrange biscuits on prepared baking sheet. Lightly brush tops of biscuits with heavy cream. Top with shredded cheese and black pepper. Bake for 15-18 minutes until bottom of biscuit is a nice golden brown. Transfer to wire rack and let cool slightly. Serve warm or at room temperature.