They have crusty outsides and soft, fluffy interiors. Not only is there black pepper on the inside but on the outside too because fresh from the oven and piping-hot they’re brushed with a mix of melted butter and pepper. It sinks down into them to drive that pepper flavor home and makes them extra special.
With their sharp, peppery bite and touch of saltiness from the Parmesan they have the ability to liven up any meal. I think I love them most of all with a creamy soup like the Andean Potato soup I made the other night.
You know what else I love? Leftovers! They will rock your breakfast! So delicious split, toasted and stuffed with eggs and bacon.
Definite repeats.They’ll see me through the winter.
|Parmesan & Black Pepper Drop Biscuits|| |
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ teaspoon black pepper
- 6 tablespoons cold butter, cut in small cubes
- ½ cup grated Parmesan cheese
- ¾ cup ice cold buttermilk
- 3 tablespoons heavy cream
- 2 tablespoons melted butter
- ¼ teaspoon black pepper
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder, salt and black pepper.
- Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
- Mix in the Parmesan.
- Add the buttermilk and heavy cream. Stir until just combined - don't overmix - it will be thick.
- Scoop up the batter with ⅓ cup measure and pat it into a round about 1 + ¼ -inch thick. Place on the baking sheet an inch or two apart.
- Bake 20 - 22 minutes until lightly golden.
- In a small bowl combine the melted butter with the black pepper and brush it over the hot biscuits. Repeat until it's all used up.
- They're best served warm.