Parmesan Black Pepper Biscuits Recipe

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Parmesan Black Pepper Biscuits

These are outrageously simple and they're delicious with chicken soup. Almond meal is difficult to measure so weight is most accurate.

4 oz. almond meal or 1 mounded cup
1/4 cup finely grated parmesan or romano cheese plus extra for dusting
1/2 tsp onion powder or 1 Tbl minced scallion or chives
1 Tbl dry milk powder (optional)
1 tsp baking powder
1/4 tsp kosher salt
2 Tbl cold butter, cut into small dice
3 large eggs, beaten
Freshly ground black pepper (I use coarse grind)

Preheat oven to 400º
Line a baking sheet with parchment paper
Combine almond meal, 1/4 cup cheese, onion, dry milk, salt and baking powder
Cut in butter (you can use your finger tips) until mixture forms a meal that clumps slightly when squeezed
Stir in beaten eggs
Drop by tablespoons onto parchment paper, leaving two inches between
Dust tops with a little grated cheese and black pepper
Bake 12-15 minutes until browned on top

You can add some pepper to the almond mixture, but use caution - freshly ground black pepper is strong.

Makes 10-12 standard sized biscuits

Questions about this recipe?