BLACK PEPPER CHEDDAR BISCUITS
Black pepper cheddar biscuits are delicious.
My family loves these black pepper cheddar biscuits for breakfast with butter and honey or bacon and I serve them at any meal. These biscuits are good with sausage and go great with coffee. I can eat them for a snack in the middle of the afternoon. They are wonderful with soup or serve them at dinner with any main dish. You could double the recipe if serving to a group of people and they keep well in an air-tight container in a cool spot for several days. They are just as good reheated. You might also like our recipe for sour cream cinnamon biscuits.
These black pepper cheddar biscuits make good appetizers served with country ham.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground black pepper (can use regular pepper)
6 tablespoons cold butter
1 cup shredded cheddar cheese
1 cup more or less buttermilk
Whisk together the flour, salt, baking powder, baking soda and pepper in a large mixing bowl. Grate butter or cut into very small pieces and mix into flour until mixture resembles coarse crumbs. Stir in shredded cheese and add buttermilk. Turn dough onto a floured surface and pat or roll out to about 1/2 inch thickness. I cut my biscuits with a 2 inch square biscuit cutter but you can use a round cutter, a glass or whatever works for you. Spray a baking sheet with cooking oil and bake in preheated 425 degree oven 12 to 15 minutes. Makes 12 biscuits depending on size you make them. Enjoy!
Note: I melt extra butter and brush on top of uncooked biscuits and sprinkle on extra pepper before cooking.
Black Pepper Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarsely ground black pepper can use regular pepper
- 6 tablespoons cold butter
- 1 cup shredded cheddar cheese
- 1 cup more or less buttermilk
Instructions
- Whisk together the flour, salt, baking powder, baking soda and pepper in a large mixing bowl. Grate butter or cut into very small pieces and mix into flour until mixture resembles coarse crumbs.
- Stir in shredded cheese and add buttermilk. Turn dough onto a floured surface and pat or roll out to about 1/2 inch thickness. I cut my biscuits with a 2 inch square biscuit cutter but you can use a round cutter, a glass or whatever works for you.
- Spray a baking sheet with cooking oil and bake in preheated 425 degree oven 12 to 15 minutes. Makes 12 biscuits depending on size you make them.
Notes
Don’t forget to pin black pepper cheddar biscuits. 
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