Cheddar Pepper Biscuits

We all have one thing in common: we all love carbs… we all love warm, cheesy carbs, and this easy cheesy biscuit recipe is exactly that: a peppery baking powder biscuit with melty cheese folded in its layers. Enter Cheddar Pepper Biscuits.

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I don’t care what kind of day you’ve had, what the weather is like, or where you’re from, one thing is universal: everyone loves cheesy carbs. And what’s the one thing people love even more than cheesy carbs? Warm cheesy carbs.

Enter Cheddar Pepper Biscuits.

Cheddar Pepper Biscuits

Between the buttery layers of this black pepper and baking soda biscuit is melty cheddar cheese. These biscuits are the easiest to whip up and they pop up golden brown, buttery, melty, moist, and darn near perfect in a matter of minutes.

Before you begin, I want to give a bit of advice for these biscuits. First of all, I highly recommend grating your own cheese. There’s something about pre-shredded cheese that doesn’t melt quite as well. To grate mine, I use a Salad Shooter to grate mine. It’s super fast and I use it to shred veggies for salad, too.

I also recommend the sharpest cheddar you can find. The sharper the cheese, the stronger the taste. I usually use sharp or extra sharp in mine.

The recipe calls for milk, and I’ve made it with all kinds of milks, depending on what I’m currently drinking. The biscuits in these photos are made with oat milk, and as you can see, they’re just as fluffy and moist as you’d hope any biscuit made with cow’s milk would be. These just might be a bit healthier 😉

Cheddar Pepper Biscuits Ingredients:

  • 5 Tablespoons Butter, cold and cubed
  • 2 Cups Flour, plus some for dusting
  • 3/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Salt
  • 1 Cup Sharp or Extra Sharp Cheddar Cheese, shredded
  • 1 Tablespoon Baking Powder
  • 3/4 Cup Cold Milk

Cheddar Pepper Biscuits Instructions:

  1. Preheat ove to 400 and line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, salt, pepper, and baking powder.
  3. Cut in butter with a pastry blender, fork, or your fingers (I prefer not to use my hands, as body heat will warm the butter, but it should be okay if you work quickly).
  4. Add the milk and cheese. Stir until the dough begins to come together. If it is too dry, add more milk 2 tablespoons at a time. If it is too wet, add flour 2 tablespoons at a time. You want the dough to be shaggy – just wet enough to stick together.
  5. Turn the dough out onto a floured surface and, using your hands or a rolling pin, flatten the dough to 1/2″ thick. You may need to sprinkle lightly with flour is the dough is sticky. It is important not to use too much flour here – you don’t want a flour coating. It could cause biscuit tops to burn and will make it difficult to make more biscuits from the scraps (step 9).
  6. Fold the dough in half away from you and roll or press to 1/2″ thick again.
  7. Fold dough in half from left to right and roll or press to 1/2″ thick again.
  8. Use a biscuit cutter or the top of a drinking glass to cut out biscuits (I usually use a 2 1/4″ or 2 3/4″ cutter). CLose them as closely toghether as you can in order to get as many biscuits as possible. The bigger the cutter, the fewer biscuits you will have. As you cut out biscuits, place them at least an inch apart on a parchment-lined baking sheet.
  9. Take the scraps (whatever is left after cutting out biscuts) and gently press together – you don’t want to mash them into a ball, just press the raw edges together in a single layer. There will be holes still and that’s fine, it will get worked out in the next steps.
  10. Gently roll over with the rolling pin so the pieces come together more. Then fold away from you and roll 1/2″ thick.
  11. Repeat steps 6 – 8 until you have gotten as many biscuits out of the dough as you can. Depending on your cutter size, this may be anywhere from 8 – 12 biscuits.
  12. Place in the oven and bake for 10 – 12 minutes or until the biscuits pop up and are golden brown.

This last step is an important one: slather with salted butter and eat while warm ❤️

I store any leftover biscuits in the fridge for up to 5 days. To reheat them perfectly, I suggest putting a biscuit or two on a plate and microwaving for 10 seconds. Then… and this is the trick… turn them upsidedown and microwave for another 5 seconds. This will vary with different microwaves, but on mine, this gets the biscuits warm all the way through so the cheese is melty, but it doesn’t overheat the biscuits so they become buttery.

You know what? Just to be safe, you better eat them all while they’re hot 😉

Enjoy! And don’t forget to drop me a comment or tag me on Instagram when you make these so I can see how they turned out!

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2 comments on “Cheddar Pepper Biscuits”

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