Wednesday, March 21, 2012

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.

PrintPrint Recipe

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.

Cassie's Notes:
Any cheese would be great in these: try gorgonzola, asiago, white cheddar or blue cheese.

Adapted from Epicurious


36 Responses to “Black Pepper Parmesan Drop Biscuits”

  1. #
    Caroline @ chocolate & carrots — March 21, 2012 @ 6:38 am

    I love how easy these look! 😀 A definite must make.

  2. #
    Gina @ Running to the Kitchen — March 21, 2012 @ 7:58 am

    Biscuits are the ultimate comfort food and I love how easy they are. These look perfect for a savory breakfast.

  3. #
    Steve @ the black peppercorn — March 21, 2012 @ 8:15 am

    What happened to Wednesday Rambling!?!?!? LOL Love the recipe. Biscuits are so great and the black pepper in this sound awesome!

    • Cassie replied: — March 21st, 2012 @ 8:18 am

      Hi Steve! I am still doing the ramblings posts, just a little later in the day. I wanted to post recipes on Wednesday too! 🙂

  4. #
    Rachel @ Baked by Rachel — March 21, 2012 @ 8:47 am

    Bread and cheese together make me happy 🙂

  5. #
    Tina@flourtrader — March 21, 2012 @ 8:47 am

    I really like the rustic looks of these biscuits, not to mention the parmesan and pepper blend. The ideal of gravy is a good one, but I am sure that these are perfectly delicious without it! Enjoy the day!

  6. #
    Monet — March 21, 2012 @ 8:54 am

    Hi Cassie, I found your site through Georgia’s and I’m so glad that I did! I love the sentiment here, and these biscuits look heavenly. Thank you for sharing!

  7. #
    Bev Weidner — March 21, 2012 @ 8:59 am

    You can DROP these suckers into my mouth.

    get it? get it?!

  8. #
    Rachel — March 21, 2012 @ 9:07 am

    Wow! Those look delicious! I’m not a breakfast person at all, but I would definitely eat those!

  9. #
    Maureen @ Orgasmic Chef — March 21, 2012 @ 9:31 am

    oh Cassie these biscuits sound so good! Yum!

  10. #
    Averie @ Averie Cooks — March 21, 2012 @ 10:54 am

    I love this recipe b/c there’s no rolling, no yeast, waiting, etc…mix, drop ‘n bake!

  11. #
    Julie @ Table for Two — March 21, 2012 @ 12:05 pm

    i love the hint of pepper in the background of this biscuit! and i love that there’s no yeast in this cause you know how i feel about yeast!! haha looks great!!

  12. #
    claire @ the realistic nutritionist — March 21, 2012 @ 12:10 pm

    OH I LOVE THESE!! I really love the flavor of black pepper and I think the compliment of Parmesan is just perfect. Plus, your photos are stunning!

  13. #
    Jennifer | Mother Thyme — March 21, 2012 @ 12:21 pm

    Nothing beats a delicious savory biscuit with some butter! These look amazing!

  14. #
    Russell at Chasing Delicious — March 21, 2012 @ 2:57 pm

    I love parmesan and black pepper together. I be these biscuits are scrumptious!

  15. #
    Magic of Spice — March 21, 2012 @ 3:02 pm

    These are perfectly delightful…would love to have one now 🙂

  16. #
    Deborah — March 21, 2012 @ 3:03 pm

    I love savory breakfast. And I love sweet breakfast. Hey – I love all breakfasts!! And these biscuits are calling my name!

  17. #
    Georgia @ The Comfort of Cooking — March 21, 2012 @ 3:13 pm

    Such a beautiful batch of drop biscuits you have here, Cassie! They would be just as good for breakfast as they would with a spicy chili or chowder. Great recipe!

  18. #
    Kathryn — March 21, 2012 @ 3:25 pm

    I love black pepper, that hint of spiciness works so well with the rich cheese. Love these!

  19. #
    Anna — March 21, 2012 @ 3:54 pm

    These look amazing for breakfast, and I’m also imagining them heavily doused in gravy! Awesome job!

  20. #
    Kiran @ — March 21, 2012 @ 4:11 pm

    Lovely drop biscuits — such a simple and delicious recipe 🙂

  21. #
    Erin @ Dinners, Dishes, and Desserts — March 21, 2012 @ 5:32 pm

    I love biscuits, they are one of my most favorite breakfast items! I will even go to KFC, just for the biscuits 🙂
    Love the flavor combination here!

  22. #
    Katie {Epicurean Mom Blog} — March 21, 2012 @ 6:53 pm

    These are beautiful Cassie! I’m actually pretty good at portion control, do these would be perfect! Love the black pepper and Parmesan!! Yummy!!!

  23. #
    the wicked noodle — March 21, 2012 @ 6:53 pm

    I love making these biscuits!! They go with so many things. Delicious!

  24. #
    Lynn at Order in the Kitchen — March 21, 2012 @ 8:27 pm

    oh cassie these look soooo goood!!!! I love biscuits! they look fantastic and delicious…definitely want to try!

  25. #
    Heather — March 21, 2012 @ 9:44 pm

    Parmesan cheese is never a bad way to start the day.

  26. #
    Stephanie @ Eat. Drink. Love. — March 21, 2012 @ 11:28 pm

    I’m with you on the savory breakfasts. Every once in a while I get a pancake or waffle craving, but I usually can’t handle that much sugar for breakfast. I get most of my pancake cravings at night, lol.

    These biscuits look so good!

  27. #
    Chung-Ah | Damn Delicious — March 22, 2012 @ 4:35 am

    I’m a hardcore pancakes and waffles girl BUT I love savory breakfasts as well. Will have to make this on Saturday for brunch – I’m sure it’ll be a hit at the house 🙂

  28. #
    Sommer@ASpicyPerspective — March 22, 2012 @ 8:35 am

    Girl, I’m a sucker for a good biscuit–these look amazing!

  29. #
    Baking Serendipity — March 22, 2012 @ 7:44 pm

    I usually crave sweets for breakfast, but these look so good!

  30. #
    Jill | Dulce Dough — March 22, 2012 @ 9:31 pm

    These look delicious Cassie! Love that they have Parmesan cheese in them! BTW–my son has been making your Elvis Oatmeal for breakfast almost every morning!

  31. #
    Nami | Just One Cookbook — March 22, 2012 @ 11:51 pm

    I like pretty much ALL of savory breakfast and some sweet pastry breakfast…well maybe just say everything… These biscuits with parmesan cheese will make me addicted and I’m afraid I’ll finish entire batch just fine without any problem…or fight till the last piece. I’d be waiting right in front of the oven too!

  32. #
    Alicia — January 23, 2013 @ 9:39 pm

    These look awesome! But I’m making them right now wondering if it’s really only 1/2 cup flour. Typo? Maybe 1.5 cups? For now I’ll look in Joy of Cooking and see what proportions are…

  33. #
    Jay — April 19, 2013 @ 3:42 pm

    Just made these, followed the directions exactly. I’m new to baking, so was the mixture supposed to be crumbly? I didn’t overmix it (at least I hope not). Anyway they turned out wonderfully and delicious. I think next time I might add more parmesan though 🙂 Thanks for the recipe!

    • Cassie replied: — April 19th, 2013 @ 4:12 pm

      Hi Jay! I say no such thing as too much parmesan! Glad you liked these. Usually biscuit recipes are bit crumbly. It’s been a while since I’ve made these and I can’t remember. I’ll have to try them again soon!


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