Cacio E Pepe Biscuits
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
52
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Special equipment: a 3-inch round cutter Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment
3
Whisk together the flour, baking powder, black pepper and salt
4
Rub the butter into the flour mixture with your fingertips, until it is in even pieces about the size of a pea
5
Stir in 1 cup Pecorino-Romano, then gently stir the in the milk with a fork to make a loose dough
6
Turn the dough out onto a lightly-floured work surface
7
Pat into a 1/2-inch-thick rectangle
8
Fold the dough into thirds like a business letter
9
Pat into an 8-by-5-inch rectangle about 3/4-inch thick
10
Use a 3-inch round cutter to make 6 biscuits
11
Press together the scraps of dough, cut 2 more biscuits, and put all of them on the prepared baking sheet
12
Lightly brush the tops of the biscuits with the cream, then sprinkle them equally with the remaining 2 tablespoons Pecorino-Romano and a pinch of black pepper
13
Bake until puffed and golden brown on top, 20 to 22 minutes
14
Cool on a rack for 5 minutes before serving