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Baking recipe · from the recipe book

Parmesan Black Pepper Buttermilk Biscuits

Tall, flaky laminated biscuits with nutty, salty Parmesan in every layer, a crisp cheesy crust and a warm kick of cracked black pepper.

Parmesan Black Pepper Buttermilk Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 cup grated100 gGrated Parmesandivided
  • ⅔ cup140 gUnsalted buttercold, cut into small cubes
  • 1 cup (240 ml)260 gButtermilk, low-fatcold
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • 1½ tsp6 gGranulated sugar
  • ½ tsp3 gSalt
  • 1¾ tsp4 gBlack peppercoarsely cracked, divided
  • ¾ tsp2 gGarlic powder
  • 1½ tbsp (20 ml)20 gWhole milk

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, the baking powder, the baking soda, the sugar, the salt, the garlic powder and three quarters of the black pepper.
  3. Stir in three quarters of the parmesan; save the remaining quarter of the parmesan and the remaining quarter of the black pepper for the tops.
  4. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until the pieces are the size of peas.
  5. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
  6. Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it a quarter turn and pat it out again; repeat the fold twice more for flaky layers.
  7. Pat the dough into a 1-inch-thick rectangle and cut 12 square biscuits with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet.
  8. Brush the tops with the milk, then sprinkle with the reserved parmesan and the reserved black pepper.
  9. Chill the tray of biscuits for 10 minutes so the butter firms up.
  10. Bake 16 to 18 minutes, until tall and deep golden on top and the bottoms are browned.
  11. Cool on a rack for 10 minutes before serving 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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