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Baking recipe · from the recipe book

Cacio e Pepe Laminated Cream Biscuits

Tall, buttery biscuits with crisp Parmesan-crusted tops, peppery flaky layers and a tender, cream-rich crumb.

Cacio e Pepe Laminated Cream Biscuits

Ingredients

  • 3 cups360 gAll-purpose flour
  • 1 cup grated90 gGrated Parmesan
  • ⅔ cup140 gUnsalted buttercold, cut into 1/2-inch cubes
  • ¾ cup (180 ml)200 gHeavy creamcold
  • ⅓ cup (80 ml)90 gButtermilk, low-fatcold
  • 2⅛ tsp5 gBlack peppercoarsely cracked
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • 1½ tsp6 gGranulated sugar
  • ¾ tsp4 gSalt

Steps

  1. Cut the butter into cubes and chill them in the freezer for 10 minutes. Line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt and four-fifths of the black pepper.
  3. Stir three-quarters of the parmesan into the flour mixture, keeping the remaining quarter for the tops.
  4. Toss the cold butter into the flour mixture and press the cubes into flat, pea-to-almond-size pieces with your fingertips or a pastry cutter.
  5. In a measuring cup, stir together the cream and all but 1 tablespoon of the buttermilk; keep that tablespoon for brushing.
  6. Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured counter and pat it into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it a quarter turn and pat it out again; repeat for 4 folds in total.
  8. Pat the dough to 1 inch thick and cut 12 square biscuits with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet and chill them for 15 minutes.
  9. Meanwhile, preheat the oven to 425°F (220°C).
  10. Brush the biscuit tops with the reserved buttermilk, then sprinkle them with the remaining parmesan and the remaining black pepper.
  11. Bake for 16 to 20 minutes, until the biscuits are tall and the tops and edges are deep golden.
  12. Cool the biscuits on a rack for 5 minutes and 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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