Cheese-Pepper Biscuits


Packed with Cheddar and Parmesan, these biscuits are great for brunch–or dinner!

Cheese-Pepper Biscuits
Serves: about 25
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon ground red pepper
  • ½ cup cold unsalted butter, cubed
  • ⅔ cup shredded sharp Cheddar cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1 cup whole buttermilk, divided
  • 1 tablespoon unsalted butter, melted
  • Stone-ground mustard and ham, to serve
  1. Preheat oven to 425°.
  2. In a large bowl, whisk together flour, baking powder, salt, sugar, black pepper, and red pepper. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Add cheeses and 3⁄4 cup buttermilk, stirring until a thick dough forms. Add remaining ¼ cup buttermilk, if needed.
  3. On a lightly floured surface, gently knead dough 4 or 5 times. Roll or pat dough into an 8-inch square; cut into 25 pieces. Place dough pieces close together in a 10-inch square cast-iron skillet.
  4. Bake until golden brown, about 17 minutes. Let cool for 15 minutes.
  5. Using a large spatula, remove from pan and cut into pieces. Brush with melted butter. Serve with mustard and ham.



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