Parmesan Black Pepper Buttermilk Biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Tender, flaky, buttery biscuits, loaded with parmesan cheese and a hint of black pepper. They even get a sweet crunch from a sprinkle of demerara sugar!
- 2 1/2 cups all purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- 1 1/4 teaspoons black pepper freshly ground, divided
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup Parmigiano Reggiano grated
- 1 cup + 2 tablespoons unsalted butter very cold, cut into small pieces
- 3/4 cup buttermilk
- 1/4 cup cream
- 2 tablespoons demerara sugar
Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon of black pepper and grated cheese. Whisk to combine and add the butter. Use a pastry blender to cut the butter into the dry ingredients until it resembles coarse meal -- it's ok to have some larger, pea-sized pieces of butter too. Add the buttermilk and stir until just combined.
Lightly flour a work surface and turn the dough out onto it. Knead the dough 2-3 times -- just until it holds together in a solid shape - but don't overwork it. Pat out the dough until it's about 1 1/2" tall. Use a 2" biscuit cutter to cut out the biscuits -- do not twist the cutter in the dough -- just press straight down. Assemble the scraps and pat them into another 1 1/2" tall form and continue making biscuits. Transfer the biscuits to the baking sheet.
In a small bowl combine the demerara sugar with the remaining 1/2 teaspoon black pepper. Stir to combine.
Brush the tops of the biscuits with cream and sprinkle with the sugar mixture. Bake for 15-18 minutes. Serve hot from the oven.
Calories: 476kcal | Carbohydrates: 36g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 90mg | Sodium: 968mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1050IU | Calcium: 189mg | Iron: 2mg