Cacio e Pepe Biscuits – makes 12 – by Janice Robinson (Olive the Best team member)
by Olive the Best | Aug 15, 2022 |
Unbelievable flavour Janice created by adding Kanel Fresh Salted Peppercorns and Pecornino Romano cheese to these biscuits - simply wow! The fresh salted peppercorns aren't what you expect with a peppercorn. They are soft, fresh and flavourful! Try these in your next recipe.
Prep Time20 minsCook Time20 minsTotal Time40 mins
2 ¾ cups all purpose flour
½ tsp kosher salt
1 tbsp baking powder
1 cup unsalted grass-fed butter - very cold
1 cup grated Pecorino Romano cheese * (or your favourite cheese)
2 tbsp Kanel Fresh Salted Peppercorns (or more - your call)
1 cup cold milk
1Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
2In a large bowl, whisk together the flour, salt and baking powder.
3Cut in the cold butter using a pastry cutter or fork. The mixture should have pea-sized lumps.
4Stir in the grated cheese and Fresh Salted Peppercorns with a fork and pour in the cold milk.
Stir until the dough is a shaggy wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus folding the dough over on itself until it mostly comes together.
5Turn the dough out on a lightly floured surface and pat it with your hands, or roll it into a 1 12/ inch-thick disc. Using a sharp biscuit or round cookie cutter, cut out circles. I used a 3-inch cutter. Place the dough circles onto your prepared baking sheet.
6With any remaining dough, carefully gather together to form a ball, and flatten into another disc of the same thickness, so as not to waste the dough. (You may bet 2 or 3 more biscuits by doing this.)
7Bake for 20 minutes or until golden brown on the edges. Remove from the oven and allow to cool slightly. Serve with or without butter - Enjoy!
Ingredients
2 ¾ cups all purpose flour
½ tsp kosher salt
1 tbsp baking powder
1 cup unsalted grass-fed butter - very cold
1 cup grated Pecorino Romano cheese * (or your favourite cheese)
2 tbsp Kanel Fresh Salted Peppercorns (or more - your call)
1 cup cold milk
Directions
1Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
2In a large bowl, whisk together the flour, salt and baking powder.
3Cut in the cold butter using a pastry cutter or fork. The mixture should have pea-sized lumps.
4Stir in the grated cheese and Fresh Salted Peppercorns with a fork and pour in the cold milk.
Stir until the dough is a shaggy wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus folding the dough over on itself until it mostly comes together.
5Turn the dough out on a lightly floured surface and pat it with your hands, or roll it into a 1 12/ inch-thick disc. Using a sharp biscuit or round cookie cutter, cut out circles. I used a 3-inch cutter. Place the dough circles onto your prepared baking sheet.
6With any remaining dough, carefully gather together to form a ball, and flatten into another disc of the same thickness, so as not to waste the dough. (You may bet 2 or 3 more biscuits by doing this.)
7Bake for 20 minutes or until golden brown on the edges. Remove from the oven and allow to cool slightly. Serve with or without butter - Enjoy!
Cacio e Pepe Biscuits – makes 12 – by Janice Robinson (Olive the Best team member)
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