By placing these biscuits close together, they expand in the oven, forming a pull-apart loaf.
Parmesan Black Pepper Biscuits
- 3½ cups all-purpose flour*
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 2 teaspoons ground black pepper, plus more for sprinkling
- ½ teaspoon baking soda
- 1¼ cups cold unsalted butter, cubed
- ¾ cup shredded Parmesan cheese
- 1 cup cold whole buttermilk
- 1 large egg
- 1 tablespoon water
- Butter, to serve
- Preheat oven to 400°. Spray a rectangular cast-iron griddle with cooking spray. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, baking powder, pepper, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in cheese. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat into a rectangle, and cut into fourths. Stack fourths on top of each other, and pat into a rectangle. Repeat process 3 more times, flourin surface as needed. Pat or roll dough into a 12½×5-inch rectangle. Place on prepared bakin sheet; cover and refrigerate until cold, about 30 minutes.
- Using a bench scraper or chef’s knife dipped in flour, cut into 10 (2½-inch) squares. Place biscuits on prepared griddle, sides touching.
- In a small bowl, whisk together egg and 1 tablespoon water; brush onto biscuits. Sprinkle with additional pepper, if desired.
- Bake until golden brown, about 25 minutes. Let cool on pan for 10 minutes; serve warm with butter.
*We used White Lily.