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?

 

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.

 

Honest.

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.

BLACK PEPPER GOUDA BISCUITS

  • 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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{ 28 comments… read them below or add one }

1 merry jennifer January 4, 2012

Heather, these look incredible. Sometimes I dream of biscuits. Crazy, right? These are on my must-make list now.

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2 Shannon from Healthiful Balance January 4, 2012

Those look super awesome! :) Great pictures too!

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3 Lindsay @ biking before bed January 4, 2012

Gouda is such an under rated cheese. And it is so fun to say too!

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4 Claire @ Live and Love to Eat January 4, 2012

I’m obsessed with gouda, but not a pepper fan. How strong is the pepper flavor?

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5 Kellie @ Blackboard Kitchen January 4, 2012

Looooove parrano, and look for constant excuses to use it! These look like an excellent excuse, plus – burnt cheese? I’ll fight for it everytime!!

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6 Becca @ Amuse Your Bouche January 4, 2012

Uhh, wow! These looks absolutely delicious! If you’re not allowed to eat many… can I have the rest? :)

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7 Emilie @ Emilie's Enjoyables January 4, 2012

Agree! Slightly burnt cheese on a mac and cheese casserole is hands down the best part :)

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8 Alicia@ eco friendly homemaking January 4, 2012

Oh these look amazing! They look like they would just melt in your mouth!

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9 Lydia (The Perfect Pantry) January 4, 2012

These would be a very occasional treat for me too, but everyone else in my house would love them!

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10 Gina @ Running to the Kitchen January 4, 2012

I was planning on making a tomato soup later today and these are just screaming to go along with it!

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11 Kim in MD January 4, 2012

These look and sound so delicious! I love Gouda cheese, and I would sneak the ones with the burnt cheese, too! Please, please, please share your Grandpa’s garlic dressing…it sounds delicious! :-)

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12 Kathleen January 4, 2012

These look amazing! Your photos make me want to reach through the screen. Can’t wait to make these, I’m a huge “baking fail” when it comes to breads, but biscuits seem doable. Thanks for the recipe.

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13 Julie @Savvy Eats January 4, 2012

Mmmm. Love savory, CHEESY biscuits!

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14 dana @ my little celebration January 4, 2012

Ugh ugh ugh. Dang! Those look awesome!

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15 janetha January 4, 2012

i LOVE gouda.

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16 Sophie @ LoveLiveAndLearn January 4, 2012

Oh wow these look absolutely scrumptious!
I would love to have a couple of those to nibble on as I study!

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17 Deanna B. January 4, 2012

Those biscuits sound amazing. But garlic dressing? Its wrong to mention something so delicious sounding then consider not sharing the recipe.

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18 Tiffany {A Clove of Garlic} January 4, 2012

oooohhhhh…. this sounds fabulous. I love cheesy-type breads. Gouda is such a great cheese to use that I would not have thought about. And with a garlic dressing? YUM!

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19 Jessica @ How Sweet January 4, 2012

i need these in my life asap!

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20 Sylvie @ Gourmande in the Kitchen January 4, 2012

Ooo, now why have I never thought to put gouda in biscuits before?! You are one smart cookie, that sounds delish.

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21 beti January 5, 2012

those are like the perfect biscuits! they look fantastic

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22 Anna @ the shady pine January 5, 2012

These look like my sort of snack….the Gouda would be a perfect addition I imagine.

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23 Jen @ pretty plate January 5, 2012

Cheese and biscuits, my two favorites as one!!

: ))
Jen

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24 Kelli H (Made in Sonoma) January 5, 2012

oh lordy, your recipes are looking more and more delicious!

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25 Julie @ Peanut Butter Fingers January 6, 2012

oh heather, you’ve done it again!

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26 Javelin Warrior January 6, 2012

Thank you so much for sharing! These biscuits are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. If you have any objections, please let me know. Moar, moar, MOAR please :)

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27 Nadiya January 7, 2012

yum! These would go great with any soup! Have you ever tried making these with any other types of cheese?

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28 Heather January 7, 2012

good sharp cheddar is always a winner, but i would say anything that’s a harder cheese would be good :)

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