Cacio e pepe and carb lovers, this recipe for black pepper and Parmigiano-Reggiano cheese biscuits is right up your alley! Not only are the baked goods packed with flavor, but they’re also super easy to make with ingredients you likely have on hand.
Start by throwing everything in a bowl and stirring gently to combine. Once the dough comes together, flatten and fold it over a few times and cut out six biscuits. Then pop them in the oven for about 15 minutes. That’s it!
While black pepper and Parmigiano-Reggiano cheese biscuits are delicious on their own, you can also split and fill them with prosciutto and scrambled eggs or slather the halves with sweet tomato-bacon jam. Enjoy the quick breads for breakfast, lunch or dinner – and be sure to double the quantity if you’re feeding a crowd.
Recipe adapted from Damn Delicious.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1¼ teaspoons freshly ground black pepper, plus more for finish
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup grated Parmigiano-Reggiano cheese
- 6 tablespoons frozen unsalted butter, grated
- ¾ cup + 2 tablespoons buttermilk (see notes)
- heavy cream or half-and-half (for finish, optional)
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, pepper, salt and baking soda. Add the Parmigiano-Reggiano cheese and butter and stir to combine.
- Add the buttermilk and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
- Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with heavy cream or half-and-half, if using. Sprinkle with pepper.
- Bake for 15-18 minutes until golden brown. Serve warm or at room temperature.
