Best Cacio E Pepe Biscuits Recipes
CACIO E PEPE BISCUITS
Basic baking powder biscuits get a cacio e pepe makeover with the addition of spicy, buttery Pecorino-Romano cheese and floral freshly cracked black pepper. The biscuits are ideal for splitting and making breakfast sandwiches, as a side served next to roasted beef or chicken or even alongside a salad topped with bacon and a poached egg for lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- 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.
CACIO E PEPE CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
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