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) Brien
Makes: 12 biscuits
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2 3/4
cups all-purpose flour
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1/2
teaspoon kosher salt
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1
tablespoon baking powder
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1
cup (2 sticks) unsalted butter, very cold
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1
cup grated Pecorino Romano cheese, plus extra for topping
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2
tablespoons freshly ground black pepper, plus extra for topping
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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!
More Great Recipes:
Pasta|Bread|Cheese|Bake|Brunch|Breakfast
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I like putting different ingredients into my biscuits. Never thought of this, though I have been eating a version of cache de Pepe most of my life. I am lately come to making light fluffy biscuits. Decades of hockey pucks, then all of a sudden--literally, biscuits worthy of a southern gal. One of my tricks for not handling much, though is to roll into a rough rectangle to thickness I desire and then just cut into squares or rectangles. NO biscuit cutters and no leftover or reworked dough. I always brush with milk or cream to lightly brown. Thanks for a new twist on what is fast becoming a kitchen basic in my kitchen.
Hey uh how can you use tapioca starch & arrowroot starch or flour to make all purpose for this recipe?
Can you make this dough a night in advance and refrigerate over night?
Yep! You can also shape and freeze them unbaked for at least a month.
Because grating cheese with different methods can really change the amount of cheese by volume, can you suggest a weight for the cheese, please?
The more the merrier :) kidding. I'd say 2 to 4 ounces and adjust to how cheesy you want them to be.
1cup of butter for 12 biscuits??
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!
if this isn't the most appealing food photo I've ever seen, i don't know what is! GREAT job.
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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