What is your review of Parmesan Black Pepper Biscuits? What’s the secret to a good buttermilk biscuit? What’s a peppery kick that’ll have you reaching for seconds (and maybe thirds)? I remember the first time I made these; I can’t remember what I did. It was a rainy Sunday morning, and I wanted something comforting but not overly sweet. What are some of the best songs that hit the spot? What are some good cheddar bay biscuits from Red Lobster? Is it possible to Make these in pajamas?
What are Parmesan Black Pepper Biscuits?
What is a savory scone with cheesy clouds? What is essentially a flaky, buttery biscuit infused with the sharp, nutty flavor of Parmesan cheese? What is the taste of freshly cracked black pepper? What is simple, honest food? Is there any other way to make them? Is there any recipe you can whip up on a whim and impress everyone with minimal effort? Is it too easy?
Why you’ll love this recipe?
Okay, where do I even begin? There are SO many reasons to adore these **Parmesan Black Pepper Biscuits**. First and foremost, the flavor is insane. The salty Parmesan, the pungent black pepper, and the rich, buttery biscuit base create this symphony of flavors that just dances on your tongue. What I love most about this recipe is how incredibly easy it is. Seriously, even if you’re not a seasoned baker, you can totally nail this. We’re talking pantry staples and Simple Steps. Plus, they’re surprisingly cost-effective. A block of Parmesan lasts forever, and you probably already have the other ingredients on hand.
Another amazing thing about these **Parmesan Black Pepper Biscuits** is their versatility. They are amazing on their own with a smear of butter, but can also be used in so many other creative ways. I personally love them with a bowl of tomato soup on a cold night. You can even use them to make mini sandwiches!
And let’s be real, who doesn’t love a homemade biscuit? These are just a step up from the usual, with that extra touch of sophistication from the Parmesan and pepper. If you’re a fan of quick breads and savory flavors, this recipe is about to become your new best friend. Trust me on this one – you won’t regret it!
How do I make Parmesan Black Pepper Biscuits?
Quick Overview
How do I make Parmesan Black Pepper Biscuits? How do you whisk together dry ingredients, cut in some cold butter (the key to a good recipe)? ), add your wet ingredients, stir in the Parmesan and pepper, and then bake until golden brown. What does it feel like to be intimidating? Is it worth it to start with the whole process? This method is special because it prioritizes ease and flavor without sacrificing that flaky, smoky flavor. What is that buttery texture we all crave?
Ingredients
For the Main Batter:
* 2 cups all-purpose flour (I always use unbleached for a slightly nuttier flavor)
* 4 teaspoons baking powder (make sure it’s fresh, otherwise your biscuits won’t rise properly)
* 1 teaspoon salt (I prefer sea salt for its clean taste)
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes (the colder the better!)
* 3/4 cup milk (I’ve even used almond milk in a pinch, and it works great!)
* 1 large egg (gives the biscuits a nice richness)
For the Parmesan & Pepper:
* 1 cup Parmesan cheese (freshly grated is a must for the best flavor)
* 1 tablespoon freshly cracked black pepper (don’t skimp on the pepper; just use it). What gives these biscuits their signature kick?
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 450°F (232°C). While the oven is heating up, line a baking sheet with parchment paper. This prevents the biscuits from sticking and makes cleanup a breeze. I always do this first so the oven is ready to go and the baking sheet is prepared.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Make sure everything is evenly distributed; this helps the biscuits rise evenly. Don’t skip the whisking, it really makes a difference in the final texture!
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout the flour; this is what creates those flaky layers. It’s really important to keep the butter cold here, so don’t overwork it.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the milk and eggs. Set aside. This combines the wet ingredients before adding them to the dry, ensuring even distribution and reducing odor. How do I prevent over
Step 5: Combine Wet and Dry
How do you mix wet and dry ingredients? Do not overmix flour. A few streaks of flour are fine. Overmixing develops gluten in the flour, resulting in tough biscuits. I always stop stirring until everything is moistened.
Step 6: Add Parmesan and Pepper
Gently fold in the Parmesan cheese and black pepper. Again, be careful not to overmix. You want the cheese and pepper evenly distributed throughout the dough, but you don’t want to develop the gluten too much.
Step 7: Shape the Biscuits
What is the best way to turn dough out on a lightly floured surface? How do I shape dough into a 1-inch thick rectangle? Use a 2-inch biscuit cutter (or knife) to cut out the biscuits. Place the biscuits on a baking sheet, leaving space between each one. I always re-roll the scraps to get as many biscuits as possible, but those might not be as flaky as they should be. What is the first batch?
Step 8: Bake
Bake for 12-15 minutes, or until biscuits are golden brown and cooked through. Keep an eye on them; oven times can vary. I usually rotate the baking sheet halfway through to ensure even browning.
Step 9: Cool & Serve
Let the biscuits cool on the baking sheet for a few minutes before serving. They’re best enjoyed warm, with a pat of butter or your favorite spread. I promise, they won’t last long!
What should I serve it with?
These **Parmesan Black Pepper Biscuits** are incredibly versatile, and they pair well with so many things! For breakfast, they’re amazing with a cup of strong coffee and a fried egg. The savory flavors of the biscuit complement the richness of the egg perfectly.
For brunch, I love serving them alongside a quiche or a frittata. They also make a great addition to a cheese and charcuterie board. Elevate the presentation by arranging the biscuits on a tiered serving tray, alongside fresh fruit and a selection of cheeses.
As dessert, believe it or not, these biscuits can hold their own! Serve them warm with a scoop of vanilla Ice Cream or a drizzle of honey. The salty-sweet combination is surprisingly delicious. I’ve even seen them served with balsamic glazed strawberries!
For cozy snacks, nothing beats a warm **Parmesan Black Pepper Biscuit** with a bowl of homemade soup. They’re also great with a simple salad for a light lunch. My family loves them plain with a little bit of butter or served with a smear of cream cheese. I’ve been known to sneak one as a late-night snack straight from the oven!
How do I make Parmesan Black Pepper Biscuits?
Want to take your **Parmesan Black Pepper Biscuits** to the next level? Here are a few of my top tips:
* **Cold Butter is Key:** I can’t stress this enough! Cold butter is essential for creating those flaky layers in the biscuits. Make sure your butter is straight from the fridge, and work quickly to prevent it from melting. I sometimes even put the cubed butter in the freezer for 10-15 minutes before using it.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, resulting in tough, dense biscuits. Stir the wet ingredients into the dry ingredients until just combined. A few streaks of flour are okay.
* **Freshly Grated Parmesan:** Pre-grated Parmesan cheese often contains cellulose, which can prevent it from melting properly. Freshly grated Parmesan has a much better flavor and texture. I always grate my own Parmesan using a microplane grater.
* **Coarsely Cracked Black Pepper:** Freshly cracked black pepper adds a much more intense flavor than pre-ground pepper. Use a pepper grinder to coarsely crack the peppercorns right before adding them to the dough.
* **Baking Sheet Placement:** Place the baking sheet in the center of the oven for even baking. If your oven tends to brown unevenly, rotate the baking sheet halfway through the baking time.
* **Egg Wash (Optional):** For a golden brown, glossy finish, brush the tops of the biscuits with a beaten egg before baking. This is totally optional, but it does make the biscuits look extra appealing.
I learned a long time ago, don’t be scared of your ingredients. I’ve tried experimenting with different cheeses, but nothing beats Parmesan in this recipe!
What are some Storing and Reheating Tips?
If you happen to have leftover **Parmesan Black Pepper Biscuits** (which is rare in my house! How do I store them? ** Store biscuits in an airtight container at room temperature for up to 2 days. What are the best ways to enjoy fresh oats the next day? ** For longer storage, store the biscuits in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving. ** To freeze biscuits, wrap them individually in plastic wrap and then place them in a freezer bag. What is a freezer-safe bag or container? Can you store them in the freezer for up to 2 months? How do I refrigerate them overnight? ** To reheat the biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes, or until heated through. Can you reheat them in the microwave for 15-30 seconds per biscuit? Make sure to not over heat them, or they can become dry.
What are the most frequently asked questions on
Final Thoughts
So, there you have it – my go-to recipe for **Parmesan Black Pepper Biscuits**. These biscuits are the perfect combination of savory, cheesy, and peppery, and they’re incredibly easy to make. Whether you’re serving them for breakfast, brunch, or a cozy snack, they’re sure to be a hit. The recipe is truly one of my absolute favorites. If you enjoy these flavors, you might also like my cheddar and chive scones – they have a similar vibe but with a slightly different twist. I truly cannot wait to hear how yours turn out!
Happy baking!
Parmesan Black Pepper Biscuits
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded parmesan cheese
- 0.5 cup Cold unsalted butter Cut into cubes
- 0.75 cup Milk
Instructions
Preparation Steps
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in parmesan cheese.
- Gradually add milk, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly on baking sheet before serving.
