These Parmesan Black Pepper Biscuits are giving extra tender, buttery, and flavorful goodness in every single bite! If you’re looking to add a little oomph to your everyday biscuits, this recipe is the one. Perfect to serve alongside breakfast faves or savory meals alike! So easy to make and downright craveable, you can’t eat just one!
- 4 cups (725 grams) Bob’s Red Mill All-Purpose Flour
- 2 tablespoons (26 grams) Bob’s Red Mill baking powder
- 1 teaspoon (4 grams) granulated sugar
- 1 teaspoon (7 grams) fine sea salt
- 12 ounces (3 sticks/339 grams) cold unsalted butter, grated or cut into cubes
- 1 tablespoon (6 grams) freshly ground black pepper
- 2 cups (50 grams) freshly grated parmesan cheese
- 2 cups (480 grams) whole buttermilk, plus more as needed
- 1 large egg, mixed with 1 tablespoon water (for egg wash)
- Position a rack in the middle of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper and then set aside.
- In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat. Then use a a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Continue this process until you begin to see pea-sized, shaggy bits throughout the flour.
- Add the black pepper and parmesan cheese, tossing to mix well. Make a well in the center of the dry ingredients, pour in the buttermilk, and gently mix using one hand or a rubber spatula until the mixture is still crumbly but begins to form into a cohesive mass. If the dough looks too dry during the mixing process, add more buttermilk (1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency). The dough should be moist and somewhat sticky but not hard to work with.
- Once the dough has formed into a mass after mixing, scrape the dough out onto a floured work surface. Use lightly floured hands to continue kneading the dough, folding/turning it onto itself a few times, as pictured. Once in a cohesive mass, use a rolling pin to roll out the dough into a 1 1/2-inch-thick rectangle. Using a bench scraper or sharp knife, cut out 3-inch rectangle-ish biscuits.
- Place the biscuits onto the prepared baking sheet, arranging them about an inch apart so the biscuits have room to puff up and rise. Place them into the freezer to chill for 10 minutes.
- Take the biscuits out of the freezer. Use a pastry brush to lightly brush the top of each biscuit with the egg wash.
- Bake the biscuits for 25-30 minutes, until golden brown. Serve hot out of the oven (ideally the best timing!) or at room temperature with a generous smear of softened butter, if desired. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
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