This probably sounds like a no-brainer trick to use on a basic biscuit recipe: fold in a few of your favorite things. The other day I tasted a sample wedge of cheese, and it was an Italian cheese (parmesan or romano?) that had whole black peppercorns encrusted throughout. It piqued my tastebuds so much that I had to re-enact it in a more palpable form, something that I could literally stuff my face with.
Parmesan Peppercorn Biscuits
(Makes 6 biscuits)
1 1/2 cup flour
1/2 stick butter
1 1/2 tsp baking powder
1 tsp salt
1/2 cup milk
3/4 cup grated or shredded good parmiggiano
1 1/2 Tb or more of coarsley crushed or cracked black pepper
2 Tb fresh minced parsley (optional)
Preheat oven to 375 degrees. Cut butter into small cubes and let soften in a large bowl. Use a pastry cutter or fingers to combine with flour, baking powder, and salt, until butter pieces are no larger than a pea. Stir in milk, parmiggiano, black pepper, and parsley. Drop onto a baking pan, and cook for about 25 minutes, or until the tops are lightly browned. Let cool, and serve.
(for 6 biscuits)
1 1/2 cup flour: ≈ $0.10
1/2 stick butter ≈ $0.60
1/2 cup milk: ≈ $0.30
3/4 cup parmiggiano: ≈ $1.00
Optional parsley: ≈ $0.10
Baking powder, salt, pepper: ≈ $0.05
Four brownie points – since it’s satisfyingly filling and flavorful, this biscuit will pair well with a lighter entree, like a salad. Or at least replace your craving for cheez doodles in the middle of the day.