We opted against going out to breakfast this weekend, mainly because sleeping in trumped eating. We like to go nice and early to avoid the brunch crowds, but that usually means we’re dining with older folks and couples with small children. Not a bad environment and it’s always funny to watch little kids eat. I watched one little girl last weekend shovel handfuls of whipped cream off of her pancakes and directly into her mouth. It was only when most of the whipped cream was gone that her mom noticed what she was doing. Highly amusing.
Our favorite breakfast place has outrageous buttermilk biscuits and I was hankering for one Sunday morning. These biscuit are savory like none other. Sharp salty parmesan cheese meets smoked hickory pepper. They’re tender, laced with butter and highly addictive. They’re also delicious with a side of eggs or as a vehicle for fried egg sandwiches.
Inspired by Joy’s Cheddar and Black Pepper Biscuits and lightly adapted from The Joy of Cooking.
- 1 ¾ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- ½ – ¾ cup milk (Your choice on the percentage.)
- 1 ½ cups parmesan cheese, grated on the large grate in your cheese grater
- 1 tablespoon of hickory smoked black pepper (Mine’s from Sur La Table.)
1. Preheat the oven to 450°F.
2. Combine the flour, baking powder and salt in a bowl.
3. Cut the butter into small chunks with a sharp knife. Add to flour mixture and either with a pastry cutter or your fingers, cut butter into small pieces, sightly larger than peas.
4. Add cheese and pepper to the mixture. Slowly, ¼ of a cup of a time, add milk to mixture. When the dough just comes together, you’ve added enough milk.
5. Turn the dough out onto a floured surface. Roll out to ¼ to ½ an inch thick. You can also pat the dough out with your hands-that’s what I did! Get in there with your hands!
6. Cut biscuits out with a biscuit cutter (or a cup if you’re cool like me) and arrange them on a baking sheet so that the biscuits are touching each other.
7. Bake for 10-12 minutes, until the tops are golden brown.