Parmesan Pepper Drop Biscuits
These fluffy baking powder drop biscuits are seasoned with black pepper and salty, crunchy bits of Parmesan cheese. Perfect with a bowl of hot soup.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup corn starch
- 4 tsp baking powder
- 1 ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp coarse ground black pepper
- 10 tbsp very cold, unsalted butter, cut into tablespoons
- 1 cup freshly grated Parmesan cheese, divided
- ¾ cup + 2 tbsp very cold whole milk
- 1 large egg
- 2 tbsp water
Instructions
- In a bowl, combine the flour, corn starch, baking powder, salt, and pepper. Use a pastry cutter to cut in the butter until crumbly.
- Grate 1/2 cup of Parmesan cheese over the flour mixture, and stir it in. (Don't pack the grated cheese into a measuring cup, or you'll end up with too much. Just estimate the amount as you grate it over the dough, and you'll be fine.)
- Stir in the milk just until moistened and use your hands to gather the mixture up into a craggy dough that sticks together, but don’t overwork the dough. If necessary, add 1-2 more tablespoons of milk.
- Line a baking sheet with parchment baking paper. Grate 1/4 cup of Parmesan cheese directly onto the paper.
- Use a large cookie scoop/cupcake scoop with a release lever (or just a spoon) to portion out 12 biscuits, placing them close together, on top of the grated cheese.
- Whisk together the egg and water to make an egg wash, and lightly brush the egg wash over the biscuits. Grate the remaining 1/4 cup of Parmesan over the biscuits.
- Freeze the biscuits for 30 minutes.
- While the biscuits are freezing, preheat the oven to 450 F and position a rack in the center of the oven.
- Bake the biscuits until the cheese is crisp and golden brown, about 18-20 minutes.
- Cool biscuits for 5 minutes, then serve hot with honey.
Video
Notes
- Biscuits are best served fresh, on the morning they're made. But leftovers are still great, and the best way to reheat them is to lightly toast them in a convection oven until warm, or to microwave them briefly at 50% power.
- Unbaked biscuits can be frozen for up to 3-6 months. You can bake them straight from the freezer, and just add about 4-5 minutes to the baking time.
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