Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons honey
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pepper, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended; add cheese. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
I've made these multiple times with and without the cheese... wonderful. I always had trouble with my biscuits rising but not with this great easy recipe! I served this with Stovetop Red Beans and Rice as well as for breakfast with fried eggs.
Just made this for breakfast with limited resources. 2nd time at trying my hand at biscuit, the 1st time was utter disaster. It tasted really good...just didn't get it as perfect as the picture. Will def make it again though and will keep trying till I get it perfect. Served it with scrambled eggs...was great.
These biscuits were yummy! I substituted monterey jack for parmesan since I didn't have any on hand. I also think that these would be excellent with blue cheese substituted for the parmesan. Love the black pepper!
These are delicious. Ours came out just like the picture -- flaky, moist, puffy with layers. Make sure that you weigh the flour. We don't have a pastry blender, so we pulsed the flour and butter in the food processor. We will definitely be making these again!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.