Parmesan Black Pepper Cream Biscuits
Prep time
Cook time
Total time
The smell of homemade biscuits baking on a cold morning is sure to bring a smile to anyone’s face! Using cream instead of the traditional butter and buttermilk makes this recipe quicker and easier to pull off on a busy morning giving every morning a perfect start!
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 2 Cups All-Purpose Flour
  • ¼ Cup Shredded Parmesan
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1⅓ Cups Heavy Cream
  1. Preheat the oven to 425 F.
  2. In a large bowl or a mixer bowl combine the flour, baking powder, salt, and pepper.
  3. Add the parmesan cheese. Reserve a couple tbsps for topping.
  4. Slowly add the heavy cream and mix with a spoon just until combined or with a paddle attachment on a mixer.
  5. Transfer the dough to a floured surface and pat or roll into a circle about ½ inch thick.
  6. Use round cookie cutters to cut out biscuits. Place on a parchment lined baking sheet.
  7. Brush with melted butter and sprinkle with black pepper and shredded parmesan cheese.
  8. Bake 12-18 minutes or until light golden. Serve warm.
Making this same recipe as a multi-grain biscuit or gluten-free will not produce the same results. Whole grain flour makes a drier biscuit so my choice would be a gluten free recipe that incorporates butter as well as cream or buttermilk.
Recipe by Welcome 2 Our Table at