Cacio E Pepe Biscuits
Listen, I know not everything I make can be my favorite thing I made but look these Caio E Pepe Biscuits changed my world. They are so cheesy, so flakey, so perfect. They are packed with Parmesan cheese, salt and freshly cracked black pepper. Of course I had to top them with a homemade Cacio E Pepe Compound butter because you can never have enough Cacio E Pepe flavor.
Cacio E Pepe Biscuits
Filled with salt, pepper and parmesan cheese these Cacio E Pepe Biscuits are sure to impress a crowd. They're super easy to make and take less than 35 minutes total! Did I mention that they are SO flakey and tender. They truly melt in your mouth!
PRep Time20 minutes
Cook Time15 minutes
Servings 16 biscuits
Ingredients
- 5 cups 626g all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 2/3 cup grated parmesan cheese
- 2.5 tsp fresh cracked black pepper
- 4 Tablespoons baking powder
- 3 teaspoons salt
- 1 cup 2 sticks unsalted butter, cut into tablespoons, cold straight from the refrigerator
- 1 cups + 3 Tablespoons cold buttermilk divided into 1 cup and separate 3 tablespoons
- 3 teaspoons honey
Cacio E Pepe Butter
- 1 stick unsalted butter
- 1/3 cup grated parmesan cheese
- 1 tsp fresh cracked black pepper
Instructions
Biscuit instructions
- Preheat the oven to 435 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients, including parmesean and black pepper.
- Add the tablespoons of cold butter to dry mixture and toss with hands to coat butter. Next, smash the butter into flat pieces in between your fingers. You want to work quickly so the heat of your hands does not melt the butter. Continue smashing butter until all pieces are flattened. Then toss again. Mixture should have large chunks of butter and some more coarse “mealy” pieces.
- Make a well in the center of the bowl and add the buttermilk, followed by the honey.
- Mix with your hands until soft dough forms.
- Turn dough onto a lightly floured surface and knead until dough comes together, folding dough onto itself to create layers. Form dough into a flat rectangle.
- Using a sharp knife or bench cutter, cut 16 pieces of biscuit and place them on a parchment-lined baking sheet. You will need to bake these on two separate sheets as biscuits should be at least 3 inches apart.
- In a small bowl, add the 3 tablespoons of reserved buttermilk. Using a pastry brush, lightly brush the tops of the biscuits. Sprinkle extra cheese and some more black pepper for a pretty exterior.
- Bake biscuits for 15 minutes until slightly browned on top.
Cacio E Pepe Butter
- Add all ingredients to a food processor and blend until combined!
- Butter will stay for 2 weeks in the refrigerator.
Could you make the dough the night before and bake morning of? Thanks!
I would not recommend making the dough and refrigerating it overnight! The baking powder may become inactive if left that long hydrated. If you are looking to make these ahead, you can always bake them and freeze them fully baked! They can be thawed at room temperature and warmed up however you prefer (I suggest oven at 300F to warm).