Biscuits with Black Pepper and Cheddar Cheese (or without!)

The Arkansas kid in me still loves biscuits. I have tried a variety of recipes, but now I have the one I'm sticking with.  Yes, it has an obscene amount of butter in it. But maybe you just shouldn't worry about it for this one thing? I adapted it from Joanna Gaines Magnolia Table cookbook, and I just love it. The black pepper and cheddar cheese make them savory additions to breakfast, brunch, or dinner. You can make the dough ahead and cut the biscuits up to 3 days ahead, then pop them in the oven when you absolutely need to have them. I think you'll love them!

Yields1 Serving
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs
 4 All Purpose Flour
 4 tbsp Baking Powder
 1 tsp Baking Soda
 1.50 tsp Kosher Salt (or 1 tsp regular salt)
 2.50 Sticks Cold Salted Butter, each stick sliced into 8 pieces then quartered
 2 Eggs, beaten
 1.50 Buttermilk
 1.50 Cheddar Cheese (or mix of Cheddar and Parmesan)
 2 tbsp Black Pepper, Course Ground
1

Mix together all dry ingredients.

2

Add cold butter pieces.

3

Using a pastry blender (or a couple of forks if you don't have that), blend the butter into the dry ingredients until the butter is in pea-sized pieces.

4

Add in shredded cheese and black pepper and stir in.

5

Add beaten eggs and stir in.

6

Add buttermilk and stir in, then mix with hands. It should be sticky, but not wet. Add flour or buttermilk to dry out or moisten. Refrigerate from 1 to 24 hours.

7

Spread some flour on a clean surface. Take dough out of the fridge and flatten with hands until you have a circle/square/rectangle/odd shape that is a little more than 1/2 inch thick.

8

Cut with biscuit cutter/glass/measuring cup/knife.

9

Cook at 400 degrees for 15-20 minutes, until tops are golden brown.

10

Take out and serve immediately! We you see how much butter goes into these, you know you don't need to addd butter. But just a little bit won't hurt, will it?

To make plain biscuits, take out the cheese and pepper, and add in  an additional 1/2 stick of butter (for a total of three sticks).

Ingredients

 4 All Purpose Flour
 4 tbsp Baking Powder
 1 tsp Baking Soda
 1.50 tsp Kosher Salt (or 1 tsp regular salt)
 2.50 Sticks Cold Salted Butter, each stick sliced into 8 pieces then quartered
 2 Eggs, beaten
 1.50 Buttermilk
 1.50 Cheddar Cheese (or mix of Cheddar and Parmesan)
 2 tbsp Black Pepper, Course Ground

Directions

1

Mix together all dry ingredients.

2

Add cold butter pieces.

3

Using a pastry blender (or a couple of forks if you don't have that), blend the butter into the dry ingredients until the butter is in pea-sized pieces.

4

Add in shredded cheese and black pepper and stir in.

5

Add beaten eggs and stir in.

6

Add buttermilk and stir in, then mix with hands. It should be sticky, but not wet. Add flour or buttermilk to dry out or moisten. Refrigerate from 1 to 24 hours.

7

Spread some flour on a clean surface. Take dough out of the fridge and flatten with hands until you have a circle/square/rectangle/odd shape that is a little more than 1/2 inch thick.

8

Cut with biscuit cutter/glass/measuring cup/knife.

9

Cook at 400 degrees for 15-20 minutes, until tops are golden brown.

10

Take out and serve immediately! We you see how much butter goes into these, you know you don't need to addd butter. But just a little bit won't hurt, will it?

Biscuits with Black Pepper and Cheddar Cheese (or without!)
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