Tuesday, July 5, 2011

Parmesan Cracked Pepper Drop Biscuits

I've been making these drop biscuits since Daddy D and I were newlyweds. They are so quick and easy to make- there is no reason to eat those processed biscuits in compressed cans.

They are delicious with the parmesan cheese but for a basic buttermilk drop biscuit, simply leave out the cheese and pepper.


Parmesan Cracked Pepper Drop Biscuits
((Printable Version))

2 cups flour (white flour, whole wheat, or a mixture of the two)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon fresh cracked pepper (I did about 50 cracks on my pepper mill)
1 cup buttermilk*
3-5 tablespoons vegetable or olive oil (less oil for a 'lower fat' biscuit)
1/4 cup freshly grated parmesan cheese (please, do not use the canister stuff!)

*If you wish not want to use buttermilk, simply switch to regular milk and eliminate the baking soda.

Preheat your oven to 425 degrees F.

In a bowl, whisk together the flour, baking powder, baking soda, salt and pepper.

In a separate bowl, whisk together the milk and oil.

Add the milk mixture to the dry ingredients.  Add the cheese and stir just until combined.

"Drop" by heaping tablespoons on to a cookie sheet pan.  (I like to use a large cookie scoop.)

Bake for about 10 to 12 minutes.


Makes about 12 biscuits.

Linked to: This Chick Cooks

6 comments:

  1. Oh wow. My husband is a cracked pepper FANATIC! He'll love these. Thanks for sharing!

    P.S. Now why in the world would someone NOT want to use buttermilk? :)

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  2. These look like the perfect biscuits for AZ summers--ten minute baking time. For parmesean cheese, is it okay to use the fresh shredded variety that I buy in a big container at Sams and put in my freezer? Do they all fit in one or at the most, two pans?

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  3. I prefer the freshly grated cheese. (Just a matter of personal choice.) I don't care for the cellulose powder that pre-shredded cheese is covered in. And I am able to get 12 biscuits onto 1 large (oversized) cookie sheet pan. But 2 regular cookie sheet pans will work fine too.

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  4. The picture with the slab of butter is hypnotizing..lol. Love me some drop biscuits. Definitely like your addition of all that fresh pepper in there!

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  5. I love biscuits. Abnormally so. These will be a great addition to my collection of recipes! They sound awesome. :)

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  6. Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
    I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
    http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html

    Peace

    Mike @TheIronYou

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