Black Pepper Gouda Biscuits

by Heather on January 4, 2012

There are things that I can’t have right now, and a tray full of biscuits is one of them.

Thankfully I live with a very hungry husband who likes the things I cook.


Well, most of the time.  I’m still debating if he “liked” the soup I made the other day since I walked into the kitchen only to catch him making a face and sniffing it.  I laughed and he asked what the heck was in it.  The way I see it is he liked it since he ate it all though…that’s a good indicator, right?




But back to the biscuits.  I can’t eat a lot of them…in fact, I’m a little frightened to eat more than one a day (which, actually, is not a fear anymore since Nate ate them all for me yesterday…so sacrificial…) because I don’t want my blood glucose reading to skyrocket.  But they are in fact one of the most delicious biscuits I’ve ever had.



I personally look for the ones that have the extra cheesy burnt Gouda parts on the bottom because slightly burnt cheese is the bee’s knees.  It kind of makes my world go ’round.


Back in the day when we would travel to Northern California every summer to visit our grandparents/aunt/cousins we would always sit down to a dinner the first night of Stouffer’s lasagna (to keep my Grandma sane) and a big salad with Papa’s Garlic Dressing (I’m still debating on sharing that recipe…it’s heaven!).  We cousins always got along great, until a slice of lasagna with burnt cheese was at stake.  Let’s just say the one who got that piece wasn’t well-loved until the next day.


But it was worth it.  So so so worth it.


  • 2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 1/2 cups heavy cream
  • 1 tsp salt
  • 1/2 cup grated Gouda cheese
  • 2 tsp black pepper

Preheat your oven to 425.  Line a baking sheet with parchment paper or a Silpat and set aside.  In a large whisk together the flour, sugar, baking powder, salt, pepper, and Gouda cheese.  Pour in the cold heavy cream and stir until a dough forms…if it’s too wet add a bit more flour.  Flour a surface and dump the dough onto it.  Knead for 20-30 seconds until the dough is no longer sticky, then pat it into a 1/2-inch thickness.  Using a biscuit cutter, cut out biscuits and line them up on the baking sheet about 1 1/2 inches apart.  If you’d like, brush the tops with a little melted butter.  Bake at 425 for 12-18 minutes (depending on the size of your biscuits).  Let cool slightly before devouring.

These puppies are fabulous as a breakfast item, side for soup, or just smeared with a little butter and eaten caveman style.

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