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.
Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
In a large bowl, whisk together the flour, salt and baking powder.
Cut in the cold butter using a pastry cutter or fork. The mixture should have pea-sized lumps.
Stir 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.
Turn 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.
With 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.)
Bake 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
Directions
Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
In a large bowl, whisk together the flour, salt and baking powder.
Cut in the cold butter using a pastry cutter or fork. The mixture should have pea-sized lumps.
Stir 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.
Turn 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.
With 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.)
Bake 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!
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