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Baking recipe · from the recipe book

Brown Butter Cheddar Black Pepper Drop Biscuits

Nutty browned butter and sharp cheddar meet a bold crack of black pepper and smoky paprika in craggy, crisp-edged biscuits with tender, cheesy centers.

Brown Butter Cheddar Black Pepper Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup115 gUnsalted buttercut into pieces
  • 1 cup (240 ml)250 gWhole milkcold
  • 1⅓ cups shredded150 gCheddar cheesesharp, coarsely shredded
  • 3 tbsp grated20 gGrated Parmesan
  • 2½ tsp12 gBaking powder
  • 1½ tsp6 gGranulated sugar
  • ½ tsp3 gSalt
  • 1¼ tsp3 gBlack peppercoarsely cracked
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 2 tsp10 gYellow mustard

Steps

  1. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown specks, 4 to 5 minutes. Pour it into a bowl and let it cool for 10 minutes until warm, not hot.
  2. Meanwhile, heat the oven to 450°F (230°C) and line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, baking powder, sugar, salt, black pepper and paprika.
  4. Toss the cheddar into the flour mixture so every shred is coated.
  5. In a measuring cup, whisk the cold milk with the mustard, then whisk in the cooled brown butter; it will clump slightly, which is fine.
  6. Pour the milk mixture into the flour mixture and stir with a spatula just until no dry flour remains; the dough should be thick, shaggy and sticky.
  7. Scoop the dough into 12 equal mounds, about 2 inches apart, on the baking sheet. Sprinkle the tops evenly with the parmesan.
  8. Bake for 13 to 16 minutes, until the tops and edges are deep golden and a toothpick in the center of a biscuit comes out clean.
  9. Cool on the sheet for 5 minutes, then move to a rack. Serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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