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.
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
makes 10 to 12 biscuits
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.
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Just had these for breakfast, they were so good!
I will be making these for breakfast on Saturday morning. I absolutely cannot wait.
HOLY YUM! I can’t wait to make these for me and my children. I will try and balance the fat with some fruit. ;)
In fact, Joy, these are the best things I have ever tasted. Thanks so much. My wife *pleads* with me to make these biscuits for “breakfast” on Saturday “morning” (i.e. 2 pm). Absolutely wonderful!
I just wanted to let you know that I made these for my boyfriend this weekend, and he was in absolute heaven. They were so good. I even ate two! Thanks for such a delicious recipe.
these pictures are making my tummy all rumbly, and it’s 2am! we haven’t got any shortening in the house – can i substitute it with more butter?
LOVING your recipes from the very VERY tip of South Africa. Our lingo is SLIGHTLY different.
See, these would be called savory scones in my neck of the woods…
So I dont understand some of your terms. What ‘shortening?’ cornflour?
I lived in England for a couple years, and I still used American recipes, so I might be able to help with the substitutions. I used lard for shortening over there, I don’t know if it’s readily available to you, but it worked perfectly fine for me. Cornflour, or cornstarch, can be substituted with rice flour (equal amounts), or instant tapioca (double amount). I hope that helps! :D
Oooh those scones look great! Tomato, tomato…
I love cheddar scones those babies will definately be getting a blast of black pepper from now on! Cheers!
Joy, Joy, Joy….. No words. Well a few. These are delicious! The wheat flour, black pepper and cheddar are such a wonderful combination. I substituted butter for shortening and I skipped the cream of tartar because well I wouldn’t know where to find either in these parts. I just started making biscuits and have tried several recipes but these actually rise. SWEET! I also used turkey bacon (I like pork bacon but the smell of it frying makes me sick, like I have to leave the room or I’d vomit)and honestly after one of these I definitely had the ‘itis. I’m going to go lay down. Thanks for the recipe!
What is the best way to make these ahead of time?
Joy, can this dough be made in advanced and left in the fridge until people arrive for breakfast, then baked off?!
Hi,
I would like to try this recipe, but I don’t like to use shortening because it is hydrogenated. Would it be alright for this receipe if I used margerine for the shortening and butter?
Also, what do you think of using other cheeses in this recipe?
Thanks!
Jackie, I think I might need to point this out- margarine isn’t any bit healthier than shortening, because it also contains trans fats.
Wow. A+. I omitted the cream of tartar and had to add a little more milk to make it come together. Baked on a stoneware pan, these were absolutely gorgeous with a knobbly crust and tender insides. Thank you!
OMG! I have never baked anything harder than cakes from a box or chocolate chip cookies. Tonight I had my BFF, her husband and her new baby over for dinner. My meal was baked chicken and mashed potatoes . . . starring these biscuits! Honestly, they were amazing! I seriously impressed even myself. Joy the Baker, thank you so much for this recipe. I feel like I actually accomplished something on this random Wednesday night! Can’t wait to make some egg mcmuffins with these mofos! Thank you, thank you, thank you!
you’re a hero andi! i’m proud of you!
made these biscuits yesterday morning as breakfast sandwiches as you suggested. with the two inch biscuit cutter they came out so tiny and tall. my housemates and i called them breakfast sliders and each had three or four. they were pretty cute. next time i’m going to use the bigger biscuit cutter for both the biscuits and the sausage. that’ll be lookin’ pretty profesh i fig.
I just made these for a family “breakfast for dinner” meal and they’ve officially been declared repeat-worthy. Everyone LOVED them. Thanks so much for an awesome recipe, Joy!
I thought these were so good. My boys loved them. Thanks
I made breakfast sammies out of these again this morning…we sooo enjoy them. (I use a 3 in. cutter, as my egg rings are 3 inchers.) Being a bit wicked, I post a picture on Facebook, and torture my friends and family with the gloriousness (is that a word?!) of them.
Thanks, again, Joy!
Dear Joy,
these biscuits look absolutely AMAZINGGG!! Anything with cheese is made instantly better, and we know it’s true :). Even though I probably have to buy half of these things, it so looks worth it :)))) a little egg, some turkey bacon, and this looks to be the becoming of perfect breakfast heaven. Thanks!!
Sincerely,
Catherine
Hi, I must say these look just lovely. It is funny that you call them biscuits as here in Australia we call them scones and what you call cookies we call biscuits…confused?? :) Keep up the good work!! :)
I heart these biscuits SO MUCH I think I might cry. When you 1st posted the recipe, I made them every weekend. I think I will add some rosemary to them this weekend :)
*love*
I love your writing and especially your recipes. You have a beautiful take on creative and expressive love of life and simple pleasures. Thank you for sharing of yourself and your ideas. You make me laugh and feel that you are right in the room smiling and being funny and real. I’m trying the Cheddar Black Pepper Biscuits this evening for dinner for my beloved 17 year old son (who is a serious foodie) and my patient and appreciative husband (also my beloved) who always eats anything I make up. Cheers to your spirit and thanks to the universe for providing a window into your passion for life.
I’d call these scones too (because I’m British). But I’d call them delicious first of all.
I haven’t made cheddar scones for ages now but I’m feeling inspired. The recipe I use adds a pinch of powdered English mustard which I think adds an extra kick.
Just found your blog through another one and I love the way you connect your cooking to life. I also wish I’d realised just how good cooking was for impressing boys earlier in life.
I made these the other day and absolutely LOVED them. Such a great combination of flavors!!
Hi I have all the ingredients to make these yummy biscuits but the problem is I forgot the heavy cream.
Is there anyway I can use melted butter to put on top of the biscuits instead of heavy cream???
you can use a beaten egg, or any bit of milk on top of the biscuits instead of heavy cream.
These were beautiful but burnt in my oven at 12 minutes. I think 10 minutes in my oven would have been perfect. Thanks for a wonderful recipe :)
Oh lordy Joy I just made these the other day and they were AMAZING! By far the best biscuit recipe I’ve come across!
I made these for dinner with potato-leek soup, then had the leftovers for breakfast as an egg sandwich! Delicious, I’m making them again today.
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