Cheddar Black Pepper Biscuits

Cheddar Black Pepper Biscuits

It’s Friday.  I know you weren’t expecting this, but it’s time for a Pop Quiz.

Don’t worry.  If you’ve done the reading this should be easy… (I hated when teachers would say that to me).

Pop Quiz

1) True or False: The joining of chocolate and coffee is like a cosmic combination of all that is good, just, and rock and roll in the universe.

2) Fill in the Blank: Breakfast is the most _________________ .

3)  Multiple Choice: The best choice for this weekend’s breakfast treat is:

a) stale Cheerios.

b) Gerard Butler and hot fudge sauce.

c) breakfast sandwiches made on Cheddar Black Pepper Biscuits.

Now… here are the answers:

1)  True….. duh!  2) Breakfast is the most important meal that ever was.  3) c… if and only if b is unavailable.

Perfect score?  We’re best friends.  Take note.

Cheddar Black Pepper Biscuits

Cheddar Black Pepper Biscuits

Breakfast.  Be still my heart.  I love you breakfast.

The combination of cheddar with buttery biscuits is divine.  Add a little kick of black pepper and holy yum!  These biscuits are made with both all-purpose and whole wheat flour.  I like the nuttiness of whole wheat flour.  Now you know.  The combination results in a dense but buttery and delicious biscuit.  They’re the perfect holder of turkey bacon and a fried egg.  Make a sandwich.  Dooooo it!

Cheddar Black Pepper Biscuits

Cheddar Black Pepper Biscuits

Cheddar Black Pepper Biscuits

makes 10 to 12 biscuits

Print this Recipe!

2 cups all-purpose flour

1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)

2 Tablespoons sugar

4 1/2 teaspoons baking powder

3/4 teaspoon cream of tartar

3/4 teaspoon salt

1/2 cup shortening, cold and cut into cubes

1/4 cup butter, cold and cut into cubes

1 egg, beaten

3/4 cup buttermilk, cold

3/4 cup grated sharp cheddar cheese

1/2 teaspoon freshly ground black pepper

a touch of heavy cream and black pepper for topping the biscuits before baking

In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt.  Cut in shortening and butter until mixture resembles coarse meal.  Add the cheddar and black pepper and toss to combine.  In another bowl, combine egg and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more biscuits with excess scraps.  Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper.  Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes.  Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.

Cheddar Black Pepper Biscuits

172 thoughts on “Cheddar Black Pepper Biscuits

  1. What a wonderful way to start the weekend! They look DIVINE! I am way into breakfast at any time of the day. These savory biscuits would bw wonderful for a brunch or maybe with some avacado and fried egg??? Thanks again for being so awesome and inspiring us to do things we didn’t think we could!

  2. I’d always go for breakfast as my favorite meal of the day, until brunch came along. Any meal where I can eat sweet, savory, breakfast, dessert, and alcohol is a meal that I want to be a part of. But these definitely put breakfast in the running.

  3. Joy, I’m with Mike. Turkey Bacon? These beauties deserve not just the real thing, but also the best bacon–you know that stuff they sell at the farmer’s market that costs like $5/pound.

    Okay, now I’m sad. I’m imagining the flavor combination of biscuits and that bacon…and I’m stuck at work. Gah!

  4. Joy, we think alike. And I like that. Perhaps it means that I need to relocate to California. The midwest doesn’t hold a lot of thinkers like myself. And we definitely don’t have beaches here. Just cold rainy weather, and a lot of republicans. For real. :-)

  5. Turkey bacon? That pretender to the holiest of holies, that challenger to the throne, that usurper that dares to unseat the King of Meats!

    Really Joy, I expected better from you.

    1. oooh dearest and most darling mike… please don’t question my love of pork bacon. that would be a bad idea. that would mean that we have to fight.

      i love pork bacon. i’m pretty sure that bacon is the perfect food because i have not yet found a more perfect food. bacon. i’m in love with bacon.

      now… turkey bacon. it’s not the outrage you might think. have you ever had the turkey bacon from trader joe’s? it’s delicious. it’s real meat. it’s not full of nitrates and weird fake flavors.
      the best part is… it keeps my thighs skinny-ish. i need to keep my thighs skinny-ish. i’m afraid that means not eating pork bacon every time i want to.

      you might not understand this. i do. my thighs thank me.

      and geeez! please don’t be so disappointed in me! i’m sensitive.

      1. Now I feel bad :-( I don’t want us to fight!

        Turkey bacon isn’t so common over here in the UK so maybe that’s from where my instant aversion to it stems… our bacon differs from American bacon too; I think as a whole it’s meatier and less fatty – but still delicous with that sweet-yet-salty cured and smokey pork flavour! Nom.

        And anyway, I do understand why your thighs would thank you; maybe I’ll keep my mind open when it comes to turkey ‘bacon’ in the future. But I won’t sanction beef ‘bacon’ – that stuff is just plain wrong.

  6. Like jade this makes so much more sense when these little beauties are called scones! I thought you wanted to make a bacon sandwich out of savoury cookies which was kind of weird, possibly delicious, but definitely weird.

  7. We made something like this, although called them cheese scones this week and have been enjoying them for breakfast – unfortunately Gerard Butler and hot fudge sauce was unavailable – there’s always hope for the weekend though.

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