Parmesan Black Pepper Buttermilk Biscuits

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 1/4 tsp Black pepper, freshly ground
  • 2 tbsp Demerara sugar
  • 2 tsp Kosher salt
  • 1 tbsp Sugar

• Dairy

  • 3/4 cup Buttermilk
  • 1/4 cup Cream
  • 3/4 cup Parmigiano-reggiano cheese, grated

• Other

  • 1 stick Plus two tablespoons very cold unsalted butter, cut into small pieces

Found on garlicandzest.com

Description

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 cup grated Parmigiano Reggiano cheese
• 1 stick plus two tablespoons very cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 1/4 cup cream
• 2 tablespoons demerara sugar

Directions

• Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon of black pepper and grated cheese. Whisk to combine and add the butter. Use a pastry blender to cut the butter into the dry ingredients until it resembles coarse meal -- its ok to have some larger, pea-sized pieces of butter too. Add the buttermilk and stir until just combined. Lightly flour a work surface and turn the dough out onto it. Knead the dough 2-3 times -- just until it holds together in a solid shape - but dont overwork it. Pat out the dough until its about 1 1/2 tall. Use a 2 biscuit cutter to cut out the biscuits -- do not twist the cutter in the dough -- just press straight down. Assemble the scraps and pat them into another 1 1/2 tall form and continue making biscuits. Transfer the biscuits to the baking sheet. In a small bowl combine the demerara sugar with the remaining 1/2 teaspoon black pepper. Stir to combine. Brush the tops of the biscuits with cream and sprinkle with the sugar mixture. Bake for 15-18 minutes. Serve hot from the oven.