Black Pepper and Parmigiano-Reggiano Cheese Biscuits
 
 
Makes 6 biscuits
Ingredients
  • 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)
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Add the buttermilk and stir until just combined.
  4. 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.
  5. 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.
  6. Remove biscuits from the freezer and brush tops with heavy cream or half-and-half, if using. Sprinkle with pepper.
  7. Bake for 15-18 minutes until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/black-pepper-parmigiano-reggiano-cheese-biscuits/