Parmesan Black Pepper Drop Biscuits Recipes

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PARMESAN HERB DROP BISCUITS



Parmesan Herb Drop Biscuits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 biscuits

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1/4 teaspoon kosher salt
Pinch of garlic powder
1 stick (1/2 cup) salted butter, cold, cut into small pieces, plus 2 tablespoons, melted, for brushing
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
3/4 cup whole milk

Steps:

  • Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
  • Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
  • Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
  • Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

PARMESAN AND PEPPER BISCUITS



Parmesan and Pepper Biscuits image

Flaky mini biscuits flavored with Parmesan, black pepper, thyme and lemon.

Provided by Food Network Kitchen

Time 1h15m

Yield 192 squares

Number Of Ingredients 9

4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan
4 cups all-purpose flour
2 1/2 teaspoons fine salt
1/2 cup sugar
1 1/2 cups coarsely grated Parmigiano-Reggiano
1 tablespoon finely ground black pepper
1 tablespoon finely chopped thyme
2 teaspoons finely grated lemon zest
Chutney, for serving

Steps:

  • Preheat a convection oven to 300 degrees F. Butter a baking sheet.
  • Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
  • Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
  • Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

PEPPER-PARMESAN BISCUITS



Pepper-Parmesan Biscuits image

Looking for a new biscuit recipe? This pepper-parmesan version will be your favorite in no time! They're delicious as is or with a big pat of butter.

Categories     パン     baking     side dish

Time 40m

Yield 12-15 servings

Number Of Ingredients 7

3 c. all-purpose flour
1/2 c. grated parmesan cheese
2 tbsp. baking powder
1 tbsp. black pepper
1/2 tsp. kosher salt
12 tbsp. salted butter, cut into small pieces and chilled, plus melted butter for brushing
1 1/4 c. buttermilk

Steps:

  • Preheat the oven to 425 ̊. Line 2 rimmed baking sheets with parchment paper.
  • Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks.
  • Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together.
  • Drop the dough in about 1⁄4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.

PARMESAN-BLACK PEPPER DROP BISCUITS



Parmesan-Black Pepper Drop Biscuits image

Categories     Side     Cheese

Number Of Ingredients 10

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar
1 salt
1 pepper, freshly and coarsely ground
1 cup buttermilk, cold
6 tablespoons unsalted butter, melted and cooled
1 neutral oil or baking spray
1 1/4 cups Parmesan, finely grated

Steps:

  • With the rack in the middle position, heat the oven to 450. Line a large baking sheet with parchment paper or a nonstick liner and set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, sugar, grated Parmesan, 1 t salt, and 1 1/2 t pepper to combine well.
  • In another bowl, whisk the buttermilk and melted butter (the butter will clump, which is fine). Add the wet mixture to the dry mixture and, using a flexible spatula, fold and stir until wet and dry ingredients are just incorporated. Do not overmix.
  • Using a large cookie scoop, scoop portions of dough onto the prepared baking sheet, about 1 1/2 inches apart.
  • Bake until the tops are golden brown and crisp, about 10 minutes, rotating the baking sheet halfway through the baking time. Transfer biscuits to a wire rack, cool for about 5 minutes, and serve.

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