- 1 stick butter, cold
- 2 cups sifted all purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 cup pecorino romano cheese, freshly grated
- 1/2 cup mascarpone cheese
- 2 tablespoons heavy cream (can add more if too dry)
- Egg wash: one egg, splash of heavy cream
Preheat the oven to 450 degrees.
Cut butter into small cubes and place in freezer. In a medium bowl whisk flour, baking powder, pepper and salt. Add cheese and whisk again.
Add butter to dry ingredients and work quickly, crumble together until it resembles a coarse meal.
Add mascarpone and use a wooden spoon or your hands to incorporate into the dry. Add two tablespoons of heavy cream, and, still using your hands, mix together. If the mixture seems too dry add a tablespoon more of cream at a time, until the dough is workable.
Lightly flour your work surface and place the dough onto the center. Knead a few times until no longer crumbly.
Lightly flour again and pat the dough into a rectangle about 3/4” - 1” thick. Use a biscuit cutter dipped in flour to cut the biscuits out. Use a sharp knife dipped in flour to cut the biscuits out. (Pushing and pulling on the dough with a biscuit cutter will not allow them to rise as well).
Place the biscuits on parchment lined baking sheet. At this point you can freeze the biscuits on the tray tightly wrapped in plastic wrap for up to 2 weeks.
Whisk the egg and heavy cream to make the egg wash and brush on tops of the biscuits. Bake 12-15 minutes. Biscuits are ready when they are golden brown on top. Serve with loads of butter!
*Recipe from Jessie Sheehan Bakes.