Parmesan-Pepper Biscuits

  • cookiemunster Posted: 03/30/11
    Worthy of a Special Occasion

    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.

  • tigrrrl Posted: 01/07/10
    Worthy of a Special Occasion

    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!

  • crusnock Posted: 12/23/09
    Worthy of a Special Occasion

    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!

  • JaGaCook Posted: 04/11/10
    Worthy of a Special Occasion

    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.

  • edredr Posted: 10/03/12
    Worthy of a Special Occasion

    Didn't rise at all! Also, 13 minutes was way too long. They came out burnt.

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