Pecorino & Pepper Biscuits

Preparation info
  • Makes about


    2½ inch 6 cm ) biscuits
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

Baking-powder biscuits and cheese are a natural combination, but I like the cheese to be completely absorbed into the dough rather than appearing as little lumps in the baked biscuits, as it often does in traditional cheese biscuits. Grating the cheese finely and then giving it a spin in the food processor with the butter does the trick. By the way, resist the temptation to try any kind of blue-veined cheese in this recipe, unless you really like gray biscuits. Also, the amount of salt in t