Cacio e Pepe Biscuits
- Level: Easy
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 53
- Sodium
- 403
- Total: 1 hr
- Active: 20 min
Ingredients
2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon baking powder
1 tablespoon freshly cracked black pepper, plus more for sprinkling
1 teaspoon kosher salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons grated Pecorino-Romano (about 5 ounces)
3/4 cup milk
2 tablespoons heavy cream
Directions
Special equipment:
a 3-inch round cutter- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking powder, black pepper and salt. Rub the butter into the flour mixture with your fingertips, until it is in even pieces about the size of a pea. Stir in 1 cup Pecorino-Romano, then gently stir the in the milk with a fork to make a loose dough.
- Turn the dough out onto a lightly-floured work surface. Pat into a 1/2-inch-thick rectangle. Fold the dough into thirds like a business letter. Pat into an 8-by-5-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 6 biscuits. Press together the scraps of dough, cut 2 more biscuits, and put all of them on the prepared baking sheet.
- Lightly brush the tops of the biscuits with the cream, then sprinkle them equally with the remaining 2 tablespoons Pecorino-Romano and a pinch of black pepper. Bake until puffed and golden brown on top, 20 to 22 minutes. Cool on a rack for 5 minutes before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)