Categories: Bread
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp kosher salt
- 1 tbsp baking powder
- 2 tsp black pepper
- 1/2 tsp baking soda
- 1 1/4 cups cold unsalted butter, cubed
- 3/4 cup shredded Parmesan
- 1 cup cold whole buttermilk
- 1 large egg
- 1 tbsp water
- Butter, to serve
Directions
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Line a large baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, salt, baking powder, pepper and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly; stir in cheese. Stir in cold buttermilk until a shaggy dough forms.
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Turn out dough onto a lightly floured surface. Pat into a rectangle, and cut into fourths. Stack fourths on top of each other, and pat into a rectangle. Repeat procedure 3 times, flouring surface as needed. Pat or roll dough into a 12 1/2×5-inch rectangle. Place on prepared baking sheet; cover and refrigerate until cold, about 30 minutes.
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Preheat oven to 400.
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Using a floured sharp knife, cut dough into 10 squares. Leave biscuits on pan with sides touching.
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In a small bowl, whisk together egg and 1 tbsp water; brush onto biscuits.
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Bake until golden brown, about 25 minutes. Let cool on pan for 10 minutes; serve warm with butter.