Parmesan Black Pepper Cream Biscuits

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! These biscuits have fluffy cloud-like center with golden crunchy edges on the outside. Make these for your loved ones to enjoy or for your next holiday breakfast get together. What you decide to dress them up with is up to you. They pair well with sausage gravy or a make-your-own breakfast biscuit sandwich bar. This recipe was adapted from Williams-Sonoma Holiday Favorites cookbook.

Parmesan Black Pepper Cream Biscuits

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

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!

Author: Welcome2OurTable.com

Recipe type: Breakfast

Cuisine: American

Serves: 12

Ingredients

• 2 Cups All-Purpose Flour
• ¼ Cup Shredded Parmesan
• 1 Tablespoon Baking Powder
• ½ Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1⅓ Cups Heavy Cream

Instructions

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.

Notes

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.

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Photo Step-By-Step

Preheat the oven to 425 F.

In a large bowl or a mixer bowl combine the flour, baking powder, salt, and pepper.

Add the parmesan cheese. Reserve a couple tbsps for topping.

Slowly add the heavy cream and mix with a spoon just until combined or with a paddle attachment on a mixer.

Transfer the dough to a floured surface and pat or roll into a circle about ½ inch thick.

Use round cookie cutters to cut out biscuits. Place on a parchment lined baking sheet.

Brush with melted butter and sprinkle with black pepper and shredded parmesan cheese.

Bake 12-18 minutes or until light golden. Serve warm.