Anne's Cheesy Pepper Biscuits Recipe

Versatile, Multi-purpose, And Delicious

Anne's Cheesy Pepper Biscuits Recipe

Baking with different grains is always fun. These cheesy biscuits are full of flavour thanks to two different kinds of cheese and tangy buttermilk. My friend Anne loves these biscuits, and suggests that if you make them with a larger biscuit cutter you turn them into breakfast sandwiches.  Cut smaller, they go very well with soups, chili, or spread with butter as a snack.  They are best served the same day, but freeze and re-heat nicely. Make sure to use freshly grated Parmesan, not the sawdusty stuff in a can, and don't skip grating the butter, because the technique is perfect for distributing the butter all throughout the dough. These can be super cheesy or fairly mild, depending on your cheddar. Make sure to pick a good one!


Dry Mix: 

1 cup Kamut flour
1/2 cup whole wheat flour (spelt flour is also good here)
2 cups all purpose flour
2 tbsp baking powder
1 tbsp sugar
3/4 tsp salt  (1/2 cup salted butter)
1/2 tsp fresh cracked black pepper
1/4 tsp cayenne or smoky hot paprika

Wet Mix:

1/2 cup unsalted butter, frozen
2 cups grated sharp white cheddar
1 cup freshly grated Parmesan
1 cup buttermilk
1 cup crème fraiche (or part whipping cream/buttermilk)


2 tbsp buttermilk
Fresh cracked black pepper

  Pre-heat oven to 350 F and line two cookie sheets with parchment paper.

  In a large bowl, whisk the kamut flour, whole wheat flour, all purpose flours, baking powder, sugar, salt, pepper, and cayenne together. Grate the butter using the large holes on a box grater onto a plate, then dump the grated butter into the dry mixture, along with the cheeses. Stir to combine.

  Stir the butter milk and crème fraiche together in a medium sized bowl, and then pour into the flour mixture, stirring with a fork until a raggy dough forms. You may need to add a small amount of buttermilk if the dough appears to be too dry, but resist the temptation to add too much! 

  Turn the dough out onto a counter and bring together with your hands, kneading it very slightly just to make the dough come together. Pat the dough out with your hands to about 1 inch thick. Cut the biscuits out with a biscuit cutter-2 ½ inch works well if you want to use the biscuits to make breakfast sandwiches, 1 inch if you want to make cocktail sized biscuits. 

  Place the biscuits about 2 inches apart on a baking sheet, then brush the tops with buttermilk and top with a bit of pepper. Bake for about 35 to 40 minutes, until the bottoms are golden.  Be sure to rotate the pan half way through so that they cook evenly. Remove to a wire rack and let cool. These really are best served warm right out of the oven, but freeze and re-heat quite nicely. You can also keep them in an airtight container on the counter for 2 days.

Makes about  16 two inch biscuits, or about 4 dozen 1 inch biscuits

Adapted from Good to the Grain and Anne Laite

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom