Black Pepper Parmesan Drop Biscuits
I’m a savory kind of breakfast person. I’ve never been a big fan of waffles or pancakes for breakfast. I’ll eat oatmeal every now and then. Serve me hashbrowns, I’m there. Scrambled eggs on toast? Yes, please. Biscuits? With black pepper and parmesan cheese? Hello, new favorite breakfast ever. Wait, wait, wait. Don’t turn your nose up yet.
The cheese rules in these. The pepper just hints that it’s in there. I threw these together on a Saturday morning and ate one for breakfast with just butter.
I was dreaming that it was slathered with sausage gravy. How good would that be? Spicy, creamy sausage gravy smothered on top of crumbly black pepper parmesan biscuits?
I think I need to make these again just to test it out. I made 6 very large biscuits out of the recipe, but you could probably get 8-10 if you have any ounce of portion control or patience (of which, I have neither.)
I literally stood at the oven biting my nails while these baked. I had been dreaming about this recipe for no shorter than 6 days, 18 hours and 37 minutes and I just wanted a savory biscuit. I didn’t think that was so much to ask.
Alas, they were well worth the wait.
Black Pepper Parmesan Drop Biscuit Recipe
Yield: 6 large biscuits
Prep Time: 5 minutes
Cook Time: 12 minutes
1 1/2 cups all-purpose flour
1/4 teaspoon black pepper
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
6 Tbs. (3/4 stick) cold butter, cut into pieces
1/2 cup + 2 Tbs. milk (I used 2%)
3 ounces Parmesan cheese, freshly grated
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, combine flour, pepper, salt, baking powder and salt, and whisk until combined.
Use a pastry blender (or two forks), add the butter pieces to the flour and mix the contents resembles wet sand. Mix in the Parmesan cheese.
Pour in the milk and stir with a spoon until just combined, be careful not to over mix.
Drop the dough onto the prepared baking sheet. To do this, I used a #16 ice cream scoop (2 3/4 ounce) and they portioned out perfectly. Bake the biscuits for 10-12 minutes, or until biscuits are golden brown.
Any cheese would be great in these: try gorgonzola, asiago, white cheddar or blue cheese.
Adapted from Epicurious