Black Pepper Cheese Biscuits
These flavorful biscuits were inspired by the pasta dish cacio e pepe. These Rich, buttery, savory black pepper cheese biscuits made with a combination of butter and heavy cream.Yield: 6 biscuits
Servings: 6
Ingredients
- 1 ½ cups all-purpose flour (195 g)
- ½ Tablespoon baking powder (6 g)
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda (3 g)
- 2 teaspoon freshly ground black pepper
- 6 Tablespoons unsalted butter (3 oz/85 grams) cut into small cubes, cold
- ½ cup shredded cheese of choice* (45 grams)
- ½ cup heavy cream, chilled (113 grams)
- additional heavy cream, to brush tops
- additional black pepper and cheese, to top as desired
Instructions
- 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.
Notes
- I used Sartori Black Pepper BellaVitano cheese
- Suggested cheeses: mozzarella, smoked mozzarella, cheddar, gouda