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Baking recipe · from the recipe book

Parmesan Black Pepper Drop Biscuits

Craggy, golden drop biscuits with a crisp, nutty Parmesan crust, a tender buttery crumb and a warm kick of cracked black pepper.

Parmesan Black Pepper Drop Biscuits

Ingredients

  • 2½ cups313 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1¾ tsp4 gBlack peppercoarsely ground
  • ¾ tsp2 gGarlic powder
  • 1 cup grated90 gGrated Parmesandivided: 75 g for the dough, 15 g for the tops
  • ½ cup113 gUnsalted buttercold, cut into small cubes
  • 1¼ cups (300 ml)300 gButtermilk, low-fatcold

Steps

  1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper and garlic powder.
  3. Stir in 75 g of the parmesan, about five-sixths of it, and set the remaining 15 g aside for the tops.
  4. Add the cold butter cubes and rub them into the flour mixture 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, sticky dough forms with no dry flour left; do not overmix.
  6. Scoop the dough into 12 even mounds, about 1/3 cup each, onto the baking sheet, spacing them 2 inches apart.
  7. Sprinkle the reserved 15 g of parmesan evenly over the tops of the mounds.
  8. Bake for 14 to 17 minutes, until the biscuits are tall, deep golden on the craggy tops and edges, and a toothpick in the center comes out clean.
  9. Cool on a rack for 10 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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