Cacio e Pepe Biscuits

By margiekyle

Ingredients

• 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
• 1 tablespoon baking powder
• 1 tablespoon freshly cracked black pepper, plus more for sprinkling
• 1 teaspoon kosher salt
• 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 2 tablespoons grated Pecorino-Romano (about 5 ounces)
• 3/4 cup milk
• 2 tablespoons heavy cream

Details

Servings 1
Preparation time 25mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

Whisk together the flour, baking powder, black pepper and salt. Rub the butter into the flour mixture with your fingertips, until it is in even pieces about the size of a pea. Stir in 1 cup Pecorino-Romano, then gently stir the in the milk with a fork to make a loose dough.

Turn the dough out onto a lightly-floured work surface. Pat into a 1/2-inch-thick rectangle. Fold the dough into thirds like a business letter. Pat into an 8-by-5-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 6 biscuits. Press together the scraps of dough, cut 2 more biscuits, and put all of them on the prepared baking sheet.

Lightly brush the tops of the biscuits with the cream, then sprinkle them equally with the remaining 2 tablespoons Pecorino-Romano and a pinch of black pepper. Bake until puffed and golden brown on top, 20 to 22 minutes. Cool on a rack for 5 minutes before serving.

Special equipment: a 3-inch round cutter.