This “Cheesy Biscuit Bake with Pepper Topping” is a delightful and savory dish, perfectly captured in the inviting image. It features individual golden-brown biscuits, each generously topped with melted, bubbly cheese, and a sprinkle of what appears to be freshly ground black pepper. The biscuits are nestled closely in a clear rectangular baking dish, hinting at a soft, tender interior that soaks up some of the surrounding moisture, likely from melted cheese or butter, contributing to its comforting appeal. This bake offers a wonderful combination of textures: the crisp edges of the biscuits, the soft and fluffy inside, and the gooey, stretchy melted cheese on top. The simple addition of black pepper adds a subtle kick and an aromatic finish, elevating the classic cheese-and-biscuit combination. This dish is incredibly versatile, serving as an excellent side dish for breakfast, brunch, or dinner, a satisfying appetizer, or even a light meal on its own. Its ease of preparation makes it a fantastic go-to recipe for busy mornings or when you need a quick, delicious addition to any spread. The visual of the perfectly browned cheese and scattered pepper in the image promises a dish that is both hearty and flavorful. This comprehensive recipe will guide you through creating tender biscuits, layering them with cheese, and baking them to golden, cheesy perfection with that signature pepper topping.
Ingredients:
- For the Biscuits:
- 2 cups (240g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- ¾ cup (180ml) cold buttermilk (or regular milk with 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
- For the Cheesy Topping:
- 2 cups (220g) shredded cheddar cheese, Monterey Jack, or a blend (as suggested by the golden melted cheese in the image)
- ¼ cup (25g) grated Parmesan cheese (optional, for extra flavor)
- 2 tablespoons unsalted butter, melted
- For the Pepper Topping (as seen in image):
- 1-2 teaspoons freshly ground black pepper (adjust to taste)
- Optional: Pinch of dried parsley or chives for garnish (not explicitly shown but would complement)
- Equipment:
- 9×13-inch (23×33 cm) clear rectangular baking dish (as seen in image)
- Large mixing bowl
- Pastry blender, fork, or fingertips
- Measuring cups and spoons
- Rolling pin (optional)
- 2-inch or 2.5-inch round biscuit cutter
- Small bowl for melted butter
- Pastry brush
Instructions:
Part 1: Prepare the Biscuits
- Preheat Oven and Prepare Pan: Preheat your oven to 425∘F (220∘C). Lightly grease your 9×13-inch clear rectangular baking dish.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
- Cut in Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just enough to bring it together (about 5-8 gentle folds). Do not over-knead. You can pat it into a rough rectangle about 3/4-inch thick.
- Cut Biscuits: Using a 2-inch or 2.5-inch round biscuit cutter (or a knife to cut squares), cut out biscuits. Rework the scraps gently once or twice to cut out more biscuits. You should get about 12-16 biscuits, depending on the size of your cutter. The image shows several individual biscuits in the pan.
- Arrange in Pan: Arrange the cut biscuits in a single layer in the prepared 9×13-inch baking dish, placing them close together but not tightly packed. The image shows them quite close.
Part 2: Assemble the Cheesy Bake
- Melt Butter: In a small microwave-safe bowl or saucepan, melt 2 tablespoons of unsalted butter.
- Brush Biscuits: Lightly brush the tops of the arranged biscuits with the melted butter. This helps them brown beautifully and gives the cheese something to stick to.
- Add Cheese Topping: Generously sprinkle the shredded cheddar/Monterey Jack cheese over the tops of the biscuits, ensuring each biscuit is well covered. If using, sprinkle the grated Parmesan cheese on top as well.
- Add Pepper Topping: Sprinkle the freshly ground black pepper evenly over the cheese-topped biscuits. Be generous, as seen in the image, but adjust to your preference.
Part 3: Bake and Serve
- Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown, puffed up, and the cheese is melted, bubbly, and slightly browned in spots. The time may vary slightly depending on your oven.
- Cool Slightly: Remove the cheesy biscuit bake from the oven. Let it cool for 5-10 minutes before serving. This allows the cheese to set slightly, making it easier to serve.
- Serve: Serve the “Cheesy Biscuit Bake with Pepper Topping” warm directly from the pan. It’s excellent on its own, or as a side with eggs, bacon, sausage, or even a bowl of chili.
Tips for Success:
- Cold Ingredients for Biscuits: Keeping your butter and buttermilk very cold is essential for tender, flaky biscuits. The cold butter creates steam pockets as it bakes, leading to layers.
- Don’t Overwork Dough: Overworking biscuit dough develops gluten, resulting in tough, dry biscuits. Mix just until combined and handle gently.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk until you reach ¾ cup. Let it sit for 5 minutes before using.
- Cheese Choice: The image suggests a yellow, melted cheese. Sharp cheddar or a cheddar-Monterey Jack blend works wonderfully for both flavor and melt.
- Freshly Ground Pepper: Using freshly ground black pepper will give you the best flavor and aroma for the topping, enhancing the visual appeal as well, as shown in the image.
- Pan Choice: While a clear glass baking dish is shown, any 9×13-inch baking dish will work. Glass allows you to see the beautiful browning on the sides.
- Make Ahead: You can prepare the biscuits and arrange them in the pan, then cover and refrigerate for a few hours before adding the cheese and baking. Allow them to come to room temperature for about 15-20 minutes before baking for best results.
- Variations:
- Garlic Butter: Add a pinch of garlic powder to the melted butter before brushing it on the biscuits.
- Herbs: Mix a tablespoon of chopped fresh chives or dried dill into the biscuit dough for an herby twist.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the melted butter for more heat.
Enjoy your warm, gooey, and satisfying “Cheesy Biscuit Bake with Pepper Topping”!