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Black Pepper & Cheddar Buttermilk Biscuits

Black Pepper & Cheddar Buttermilk biscuits. The flakiest, tallest, butter-y biscuits. And the most delicious! Hands down my favorite recipe to date.

I love biscuits and sometimes I forget how amazing they are. I make biscuits at least once a week, mostly for breakfast sandwiches. It’s always a classic buttermilk, but this flavor is my favorite.

Biscuits can be seem intimidating, but they are actually very easy to make and only require a few ingredients.

Ingredients

  • COLD salted butter – this is key.
  • COLD buttermilk
  • Shredded sharp cheddar
  • A lot of black pepper – Freshly cracked!
  • Flour
  • Sugar
  • Baking powder & soda

HOW TO

  • Add your dry ingredients to a large mixing bowl, along with the shredded cheddar and black pepper. Give it a gentle mix.
  • Add in the cold grated butter. Using your hands work the butter into the flour until you have coarse crumbs.
  • Add in the cold buttermilk and using a spatula or wooden spoon, mix gently until a shaggy dough forms and is mostly combined.
  • Add the mixture to a lightly floured surface and form a 1 inch thick rectangle. Cut it in half using a bench scraper and stack on top of each other. Gently press down and repeat this process 2 more times.
  • Form a rectangle about 3/4 in thick and evenly cut 10 biscuits. Place them on a parchment lined sheet pan and brush with melted butter, buttermilk or egg wash. Bake for 20-25 minutes until lightly golden.

TIPS

  • The stacking process of the dough or “laminating” is very important to creating those layers of flakiness and structure. Don’t skip this step!
  • Starting with cold butter and buttermilk is key. I pop them both in the freezer for about 10-15 minutes and I use a box grater to shred the butter.
  • Freshly cracked black pepper is the best way to go here!
  • Baking powder & baking soda for mile high biscuits
  • Salted butter always!
  • If you don’t have buttermilk, there are plenty of substitutes! Like milk & and something acidic, like lemon juice or vinegar.
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Black Pepper & Cheddar Buttermilk Biscuits

These Black Pepper & Cheddar Buttermilk Biscuits are buttery, flaky & sky-high. With bits of cheddar and black pepper throughout making them even more delicious.
Course Biscuts
Cuisine American
Keyword Appetizer, Black Pepper, Buttermilk, Cheddar Cheese, snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10
Author Leona G.

Ingredients

  • cup all purpose flour
  • tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 cup sharp cheddar grated
  • 1 tbsp freshly cracked black pepper
  • 2 sticks salted butter cold
  • 1 cup buttermilk cold

Instructions

  • Preheat the oven to 400°
  • Add your dry ingredients to a large mixing bowl, along with the shredded cheddar and black pepper. Give it a gentle mix. Add in the cold grated butter. Using your hands, work the butter into the flour until you have coarse crumbs.
  • Add in the cold buttermilk and mix gently using a spatula or wooden spoon, until a shaggy dough forms and is mostly combined.
  • Dump the mixture onto a lightly floured surface and gently knead a few times to form a cohesive dough. Form a rectangle that is 1 inch thick. Cut it in half using a bench scraper and stack on top of each other. Gently press down and repeat this process 2 more times.
  • Form a rectangle about 3/4 in thick and evenly cut 10 biscuits. Place them on a parchment lined sheet pan and brush with melted butter, buttermilk or egg wash. Bake for 20-25 minutes until lightly golden. Enjoy warm.

More recipes to try….

Chocolate Frosted Yellow Cake Cookies

Frangipane Apple Galette

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