Cacio e Pepe Biscuits
Author Notes: If the flavors of salty, savory Pecorino cheese and spicy black pepper pair so well with pasta in the classic Italian cacio e pepe, imagine how they'll work on a different carb-y canvas: buttery, flaky biscuits. —Posie Harwood
Makes 12 biscuits
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup (2 sticks) unsalted butter, very cold
- 1 cup grated Pecorino Romano cheese, plus extra for topping
- 2 tablespoons freshly ground black pepper, plus extra for topping
- 1 cup milk
- Preheat your oven to 425° F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps.
- Stir in the grated cheese and black pepper with a fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus on folding the dough over onto itself until it mostly comes together.
- Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter (or a round cookie cutter), cut out circles. I used a 3-inch inch cutter. Place the dough circles onto your prepared baking sheets.
- Sprinkle a generous amount of black pepper and grated cheese over the top of each biscuit.
- Bake for 10 to 12 minutes, or until just golden brown on the edges. Remove from the oven and let cool slightly.
- This recipe is a Community Pick!
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7 months ago Amy
1cup of butter for 12 biscuits??
7 months ago Posie Harwood
Yes, they are WICKED buttery! If you want a slightly less decadent version, you can dial back the butter to 1/2 cup. The recipe will still work fine!
over 1 year ago LE BEC FIN
if this isn't the most appealing food photo I've ever seen, i don't know what is! GREAT job.
over 1 year ago Lea
To get a perfectly layered biscuit no matter the recipe, Google Andrew Carmellini's "World's best biscuits. End of story." The technique is fail proof and amazing. Rivals Pillsbury grands anyday, but all the lovely homemade flavor. I also alway grate frozen butter no matter what fat a recipe calls for, and it's to die for.
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