Monique and I have been on a “made from scratch” biscuit kick lately with the drop biscuits we did a few weeks ago, and now with these black pepper cheddar biscuits. (Click on image for a larger view.)
There is just something about biscuits that makes them so comfort food for breakfast. Now the drop biscuits are very easy too with no rolling out and cutting of the dough, however, these black pepper cheddar biscuits are kneaded and rolled out. A little more prep involved but takes only a few more minutes to fold in multiple layers for the flaky dough.
These quick to fix biscuits are rolled out and cut into squares in order to use up all the dough, leaving none for waste. In addition, by turning the dough five or six times during the kneading process, it creates a flaky biscuit with each turn, achieving a doubling of layers in the biscuit dough. Wonderfully served with fresh softened butter or honey.
| Ingredients | ||
| 2 | Cups | All purpose flour |
| 1 ½ | Tsp | Baking powder |
| 1 | Tsp | Fresh cracked black pepper, divided |
| ¼ | Tsp | Salt |
| 2 | Tbsp | Chilled butter, cut into small pieces |
| ¾ | Cup | Sharp cheddar cheese, shredded |
| ¾ | Cup | Skim milk |
| Cooking spray | ||
| 1 | Lg | Egg white, lightly beaten |
| Procedure Steps | |
| 1. | Pre heat oven to 425° F. |
| 2. | Combine flour, baking powder, ¼ tsp black pepper, and salt in a bowl. Then cut in the chilled butter with a pastry knife or in a bowl of a food processor until the mixture looks coarse and the butter blended well into the dry ingredients. |
| 3. | In a bowl, combine the dry ingredient/butter mixture with the cheese and mix well. Then add the milk and stir well to combine and dry ingredients are moist. |
| 4. | Turn dough onto a floured surface and knead turning five or six times. |
| 5. | Roll dough into a square shape about ½-inch thick, and then cut into 18 equally sized portions using a chef knife. |
| 6. | Place raw biscuits onto a lightly greased baking sheet pan, spaced about 1 inch apart. |
| 7. | Brush each biscuit with the beaten egg white, and then sprinkle them evenly with the remaining freshly cracked black pepper. |
| 8. | Bake in the pre heated 425° F oven for 15 minutes or until golden brown on top. |
22 responses so far ↓
1 MaryMoh // Jan 27, 2010 at 12:38 pm
Wow…big chunks of biscuits. Love this. Hope to try this. Thanks for sharing.
2 The Hungry Mouse // Jan 27, 2010 at 12:48 pm
Oh my god, these look great. I’d spread ’em thick with cold butter and honey. Yum!
+Jessie
3 Shirley // Jan 27, 2010 at 1:32 pm
Black pepper and cheddar in a biscuit. Hmmm….
4 OC2Seattle // Jan 27, 2010 at 1:38 pm
My husband will go nuts for these!
5 Shelley (Pink House) // Jan 27, 2010 at 1:44 pm
Nice post. You’ve inspired to try to make some biscuits today to go with my vegetable beef soup!
6 Jessie // Jan 27, 2010 at 2:06 pm
Cheddar Biscuits are one of my favorite biscuits to have. I’d have it anytime of the day! I have to try your recipe though because last time I made cheddar biscuits the dough was more on the wet side and I had to add more flour to make it less wet
7 Vegan Thyme // Jan 27, 2010 at 2:19 pm
You are speaking my language: bread, biscuits, rolls, anything carb! These are lovely and would be fun to make vegan! Way to go–such a pretty photo! Just an FYI: I am baking through The Bread Baker’s Apprentice, and today, my first bread begins with: Ciabatta! For, what else: vegan sammiches!
8 Kathleen // Jan 27, 2010 at 2:33 pm
Hello! This is my first visit to your site. I’m sooo happy I found you! These biscuits look amazing. I’m bookmarking them right now.
9 Gera @ SweetsFoodsBlog // Jan 27, 2010 at 3:38 pm
Cheddar, black pepper.. this an excellent and yummy combination 🙂
Cheers,
Gera
10 Spice Sherpa // Jan 27, 2010 at 3:43 pm
Okay, NOW I’m hungry. And my mouth is watering. TMI perhaps but this is a must-make.
11 redkathy // Jan 27, 2010 at 4:33 pm
Nice and flaky, just the way I like a biscuit. Haven’t tried adding black pepper but love the cheddar ones!
12 pegasuslegend // Jan 27, 2010 at 6:48 pm
I love black pepper I put it heavilly on everything for me, these really caught my eye and a must try! I am going to love them with the cheddar !!
13 Trix // Jan 27, 2010 at 8:09 pm
Mmm, wow, with the black pepper … so good. I wish I had seen this before Thanksgiving! Next year.
14 Mary // Jan 27, 2010 at 10:15 pm
Any kind of biscuit is great in my book, but combine black pepper and cheese, hello YUM!
15 Dimitry Mishchuk // Jan 27, 2010 at 10:26 pm
Lovely biscuit I’d love some for dinner tonight.
16 Beth // Jan 28, 2010 at 12:03 am
Oh how I love biscuits, and these look awesome.
And, you must eat them H O T with more butter…oh yum!!
17 Divina // Jan 28, 2010 at 1:58 am
These are fantastic. Cheese and black pepper, just love it in a biscuit.
18 penny aka jeroxie // Jan 28, 2010 at 8:10 am
black pepper and cheese biscuits? I love the combination. Bookmarked this for a special treat.
19 Drick // Jan 28, 2010 at 9:31 am
now these babies looks really good – only thing missing is a slice of country ham in the middle….
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22 gastroanthropologist // Feb 3, 2010 at 3:38 pm
Love the little bits of cheese oozing out and getting crisp. I love cheese in my biscuits and sometimes add chives, but I don’t think I’ve ever make them with black pepper. Sounds like a delicious combination, must try!