Black Pepper and White Cheddar Biscuits

Upon the first bite, these biscuits open with the sharp and biting fragrance of the toasted whole black peppercorns. As these initial penetrating aromas dissipate, the black pepper’s woodier and nuttier notes come to the forefront, in tandem with the milder and tangy flavors imparted from the white cheddar and buttermilk. Although these biscuits are intentionally assertive, and were not made with tepid hearts in mind, they are not without balance. Put simply, these biscuits straddle the line between assertiveness and aggression without being too forward or overbearing.

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Black Pepper and White Cheddar Biscuits

Course: Appetizer

Keyword: Biscuits, Black Pepper, White Cheddar

Author: Shawn

Ingredients

For the biscuits:

• 315 g all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 2 ½ tsp whole black pepper see note
• ¼ tsp ground nutmeg freshly grated preferred
• 140 g white cheddar cheese shredded
• 113 g unsalted butter frozen
• 250 g buttermilk cold and shaken, plus extra for topping
• 1 tsp dijon mustard

For the butter topping:

• 2 tbsp unsalted butter
• 2 tsp fresh parsley finely chopped

Instructions

For the biscuits:

• Make room in the freezer so that a large bowl and full-sheet pan can comfortably fit.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a pan over medium low heat, toast the whole peppercorns until warm and fragrant. With either a spice grinder or mortar and pestle, finely grind the peppercorns.
• In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, salt, pepper, and nutmeg just until combined.
• To the same bowl, add the shredded cheddar cheese and gently stir until the cheese is evenly coated with flour.
• Using the large holes of a box grater, grate the frozen butter into the bowl. With very clean hands, gently toss the butter with the flour until the pieces are just coated with the flour. Place the bowl in the freezer.
• Whisk the buttermilk and dijon mustard together. Add the buttermilk to the flour mixture. With a rubber spatula, mix until the dough begins to come together.
• Dump the dough onto a clean work surface. Turn the dough over onto itself about 8 to 10 times until it forms one solid mass.
• Shape the dough into a 4 x 4” square that is 1” thick. With a very sharp knife, cut the dough into 6 biscuits. When cutting the biscuits, be sure to lift the knife directly up from the dough, instead of dragging the knife across the dough.
• Transfer them onto the prepared baking sheet, leaving them 2” apart. Place in the freezer for 15 minutes.
• Brush the tops with more buttermilk. Bake the biscuits for 20 to 25 minutes, or until they have puffed up and are golden brown on top.
• When the biscuits are ready, remove from the oven and allow them to cool. As they cool, prepare the topping.

For the topping:

• Melt the butter in a saucepan over low heat or in the microwave. Allow the butter to cool slightly and then add the parsley. Generously brush onto the warm biscuits, sprinkle more freshly ground pepper over the tops, and serve warm.

Notes

Since black pepper is one of the main ingredients in this recipe, it is important to use whole black peppercorns, rather than pre-ground, because they are much more flavorful and aromatic.

If you are unable to find, or simply don’t want to use, white cheddar, sharp cheddar is a great substitution.

To make the biscuits ahead of time, complete steps 1 to 10 and allow the biscuits to freeze completely. Once frozen, place the biscuits in a gallon resealable bag. When ready to bake, preheat the oven to 375°F and brush the biscuits with buttermilk and sprinkle more cheddar over the top. Bake the biscuits for 30 minutes or until the tops are golden brown. 

Enjoy! <3