Cacio E Pepe Biscuits – a delicious recipe with flour, kosher salt, baking powder, unsalted butter, Romano cheese, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 425u00b0 F. Line two baking sheets with parchment paper.
2
In a large bowl, whisk together the flour, salt, and baking powder.
3
Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps.
4
Stir in the grated cheese and black pepper with a fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus on folding the dough over onto itself until it mostly comes together.
5
Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter (or a round cookie cutter), cut out circles. I used a 3-inch inch cutter. Place the dough circles onto your prepared baking sheets.
6
Sprinkle a generous amount of black pepper and grated cheese over the top of each biscuit.
7
Bake for 10 to 12 minutes, or until just golden brown on the edges. Remove from the oven and let cool slightly.
864
kcal
Calories
58
g
Fat
69
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 tablespoon baking powder, 1 cup (2 sticks) unsalted butter, very cold, and more.
Yes, Cacio E Pepe Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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