Parmesan and Black Pepper Pillows



These delicious cheese-topped biscuits puff up like little pillows. Serve them drizzled with garden sage honey.

  • 2 cups self-rising flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup shortening
  • 1/2 cup grated Parmesan cheese plus 1/4 cup for topping
  • 1 cup buttermilk

Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, stir together the flour, sugar, baking powder and pepper. with an electric hand-held mixer, blend in the shortening, being careful not to overmix. Make a well in the center of the mixture and, using a fork, stir in the 1/2 cup parmesan cheese and the buttermilk. Mix just until blended.

Gather the dough into a ball. On a lightly floured board, roll out into a circle 1/2 inch thick. with a 2-inch round biscuit cutter, cut 10 to 12 rounds. Press together the leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used.

Place the biscuits on the prepared baking sheet and sprinkle each biscuit with a teaspoon of grated parmesan cheese. Bake for 18 to 2o minutes, or until golden brown.

Makes 12 biscuits


Scones, Muffins & Tea Cakes

A Mother's Day Spring Breakfast
About the Book
Prizewinning Orange Scones with Berries and Cream
Mango and Crystallized Ginger Quick Bread
Apricot and Orange Marmalade
Lemon Sandwiches
Parmesan and Black Pepper Pillows
Parsley and Chive Butter or Tomato Tapenade
Artist's Palette Herb Flower Canapes

Recipe from:
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
HarperCollins, 1996
ISBN: 0-00-225201-5
Reprinted with permission.


Mother's Day Gift and Menu Guide

This Archived Page created between 1994 and 2001. Modified August 2007

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