White Cheddar and Rosemary Biscuits with Cracked Black Pepper

Words by Emily Schuermann / Photos by Rachel Waters

Makes 16-18 biscuits

INGREDIENTS

500 grams all-purpose flour

16 grams baking powder

14 grams fine sea salt

3 to 4 grams freshly cracked black pepper (more for topping)

4 to 6 grams fresh rosemary, finely chopped (more for topping)

65 grams while cheddar cheese, grated (more for topping)

14 grams granulated sugar

65 grams shortening

75 grams ice cold butter (I prefer salted)

500 milliliters buttermilk (added in increments)

20 grams butter, melted (for brushing the tops)

METHOD

Preheat the oven: Preheat the oven to 425°F and prepare a rimmed baking sheet by thoroughly buttering the bottom and all sides.

Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Continue incorporating the pepper, rosemary, cheese, and sugar until evenly distributed.

Add the fats: Using your hands, work the shortening into the flour mixture until you’ve created a sandy texture with some pea-sized bits of shortening remaining. Then, using a cheese grater, grate the ice cold stick of butter into the bowl, gently tossing the sandy-textured flour mixture over the gratings to coat and evenly distribute. Take special care that you do not compact or squeeze the butter; the goal is to keep it cold and visibly distinct from the other ingredients.

Add the buttermilk: Form a well in the center of the flour mixture filling with ¾ of the buttermilk. Cover the buttermilk with the flour mixture and allow it to rest for 1 to 2 minutes. Using a Viennese spatula or a fork, give the mixture a light stir adding more buttermilk as needed in order to incorporate most of the flour without the dough becoming too wet.

Form and bake: Turn the biscuit dough out onto a lightly floured surface and lightly press it together to form a rectangle. Fold the dough in half, gently flattening back into a rectangle, rotate and then fold in half again, making sure to scoop any loose flour into the middle of the dough with each fold. Repeat this process for a total of no more than 10 folds. The final rectangle should measure approximately 10” by 12” and be roughly 1.5” thick.

Using a 1.5” biscuit cutter (dipped in flour between cuts) cut and place the biscuits onto the prepared baking sheet 1” apart. Brush each biscuit with melted butter then top with a sprinkle of pepper, rosemary, and grated cheddar cheese. Bake for 18 minutes or until the center of the middle biscuit reaches an internal temperature of 200°F.

Best served warm with butter and jam.