Categories: Pizza/flatbread
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
Directions
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
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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.
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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.
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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.