Monday, October 15, 2012

Parmesan-Peppercorn Biscuits

I promised last week when I posted the Creamy Tomato-Balsamic Soup to share the recipe for these incredible Parmesan-Peppercorn Biscuits. Oh my, are these good-- and easy.  The Parmesan and pepper add so much flavor, you really don't need any other accompaniment, although I think adding something with a sweet element like fig or apricot jam would probably taste really good with these.

I came across the recipe for these this summer and have made them numerous times since.  The whipping cream makes these biscuits so nice and flaky and I love a recipe like this with only a few ingredients-- is self-rising flour the greatest, or what? This is a great recipe to serve with soup and salad-- such a nice variation from just regular biscuits (not that I'm knocking regular biscuits, goodness knows they're taken very seriously down here).  They're also good if you're having people over and want to make homemade bread but don't have time to make a yeast bread and deal with all of rising, etc.  I always have good intentions when I have people over of making homemade rolls or bread and have all of these recipes flagged to try when I have company, but then when we do actually have company, I usually don't have my act together enough to have hours to make homemade rolls-- except maybe at the holidays. Biscuits seem to be a good alternative. Thankfully, these can be whipped up in a snap and smell delicious while they're baking.  They would be wonderful served alongside a baked ham, roast chicken, or pot roast.  Comfort cooking at its best!

Parmesan-Peppercorn Biscuits

2 cups self-rising flour
3/4 cup plus 3 tbs. grated Parmesan cheese, divided
1 tsp. ground black pepper
6 tbs. butter, cut into pieces
3/4 cup, plus 1 tbs. heavy whipping cream, divided

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, combine flour, 3/4 cup cheese, and pepper.  Using a pastry blender, cut in butter until mixture resembles course crumbs.  Add 3/4 cup cream to flour mixture, stirring just until dry ingredients are moistened.

3.  On a lightly floured surface, roll dough to 1/2-inch thickness.  Using a 2-inch round cutter, cut biscuits without twisting cutter, and place on prepared baking sheet.  Brush biscuits with remaining 1 tablespoon cream, and sprinkle with remaining 3 tablespoons cheese.

4. Bake until lightly browned, approximately 12 minutes.

Yield: 1- 1 1/2 dozen

Recipe from Taste of the South, "The South's Best Dishes" edition


  1. Black pepper and parmesan is an amazing combo. Love these, Ryan!

  2. Wonderful! I love biscuits that use self-rising flour. Thanks for sharing!

  3. I think these biscuits look so beyond fantastic! I have to add them to my Thanksgiving cooking.

  4. I need to make these for my hubs. He is a black pepper nut, so he's going to raise the roof when I make these. I'm not even sure what that means but I think it's suppose to be awesome. xx


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