Best Parmesan Black Pepper Drop Biscuits Recipes

Parmesan Herb Drop Biscuits image

Provided by Ree Drummond : Food Network

Time 30m

Yield 6 biscuits

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1/4 teaspoon kosher salt
Pinch of garlic powder
1 stick (1/2 cup) salted butter, cold, cut into small pieces, plus 2 tablespoons, melted, for brushing
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
3/4 cup whole milk

Steps:

Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

Parmesan and Pepper Biscuits image

Provided by Food Network Kitchen

Time 1h15m

Yield 192 squares

Number Of Ingredients 9

4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan
4 cups all-purpose flour
2 1/2 teaspoons fine salt
1/2 cup sugar
1 1/2 cups coarsely grated Parmigiano-Reggiano
1 tablespoon finely ground black pepper
1 tablespoon finely chopped thyme
2 teaspoons finely grated lemon zest
Chutney, for serving

Steps:

Preheat a convection oven to 300 degrees F. Butter a baking sheet.
Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

Parmesan and Pepper Biscuits image

Provided by Food Network Kitchen

Time 35m

Yield 80 small or 30 large biscuits

Number Of Ingredients 8

2 cups all-purpose flour
Fine salt
2 sticks unsalted butter, at room temperature
1/4 cup sugar
3/4 cup coarsely grated Parmigiano-Reggiano
1 1/2 teaspoons finely chopped thyme
1 teaspoon finely grated fresh lemon zest
Finely ground black pepper

Steps:

Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
Sift the flour and 1 teaspoon salt in a large bowl.
Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine.
Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.