Sharp Cheddar Black Pepper Biscuits
Flaky layered biscuits loaded with sharp cheddar and cracked black pepper for a savory, peppery bite in every layer.
These biscuits take the classic buttermilk technique and dress it up with fistfuls of sharp cheddar and a generous crack of black pepper. Folding the dough over itself a few times builds those telltale flaky layers that pull apart in sheets. They're rich enough to eat on their own, no butter required, though nobody will stop you.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly cracked black pepper
- 1 cup unsalted butter, cold and grated
- 1 1/2 cups shredded sharp cheddar
- 1 1/4 cups cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
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1
Preheat the ovenPreheat the oven to 425°F and line a baking sheet with parchment paper.
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2
Mix dry ingredientsWhisk together the flour, baking powder, baking soda, salt, and black pepper in a large bowl.
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3
Work in butter and cheeseToss the grated cold butter and shredded cheddar into the flour mixture until evenly coated in flour.
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4
Add buttermilkPour in the buttermilk and stir just until a rough dough comes together.
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5
Fold for layersTurn the dough onto a floured surface, pat into a rectangle, fold it in thirds like a letter, and repeat this fold twice more to build flaky layers.
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6
Cut and arrangePat the dough to 1-inch thickness and cut into rounds with a biscuit cutter, placing them close together on the baking sheet.
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7
Bake and brushBake for 16 to 18 minutes until tall and golden, then brush the tops with melted butter as soon as they come out of the oven.
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Grating the cold butter on a box grater keeps it distributed evenly through the dough without overworking it with your hands.
Keep in an airtight container at room temperature for 2 days or freeze unbaked cut biscuits for up to 2 months.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
