Black Pepper, Scallion, and Cheese Biscuits | CookOS

Black Pepper, Scallion, and Cheese Biscuits

Name: Black Pepper, Scallion, and Cheese Biscuits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 ½ cups all purpose flour; 1 ¼ tsp baking powder; ¼ tsp baking soda; 1 ¼ tsp salt; 2 tsp roughly ground black pepper; 1/2 tsp sugar; 6 tbsp unsalted butter, cut into ½ inch cubes, plus 1 tbsp melted; ¼ cup sliced scallions; 4 oz shredded monterey jack cheese; 1 ½ cups buttermilk, chilled

These cheesy, peppery biscuits combine tender, flaky layers with sharp monterey jack, aromatic scallions, and freshly ground black pepper for a savory biscuit that works equally well on its own, in breakfast sandwiches, or topped with gravy.

🌍American 🥗Vegetarian 🏷️Biscuits 🏷️Black pepper 🏷️Scallion Cheese

About·Privacy·Terms

🏷️

🏷️Monterey jack

Black Pepper, Scallion, and Cheese Biscuits

Total

50 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 ½ cups all purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
1 ¼ tsp salt
2 tsp roughly ground black pepper
1/2 tsp sugar
6 tbsp unsalted butter, cut into ½ inch cubes, plus 1 tbsp melted
¼ cup sliced scallions
4 oz shredded monterey jack cheese
1 ½ cups buttermilk, chilled

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Spray a Suvie pan with cooking spray. In a large bowl, whisk together 2½ cups all purpose flour, 1¼ tsp baking powder, ¼ tsp baking soda, 1¼ tsp salt, 1 tsp pepper, and 1 tsp sugar. Add 6 tbsp butter and toss to coat in flour. Smash butter pieces flat with your fingers work into the flour until pea-sized. Stir in ¼ cup sliced scallions and 4 oz shredded cheese.
2
Add 1½ cups chilled buttermilk to mixture and stir to combine. Transfer mixture to prepared pan. Press biscuit dough into the pan with a rubber spatula.
3
Using a knife or bench scraper, cut dough into 6 portions. Insert pan into the bottom zone of your Suvie, input settings, and cook now. Suvie Cook Settings: Bottom Zone: Bake for 400°F for 35 minutes, Top Zone: None
4
Remove pan from your Suvie, brush with 1 tbsp melted butter, rotate pan, and return to Suvie. Broil biscuits for 5 minutes, or until browned and crisp. Remove pan from Suvie and allow to cool in pan for 5 minutes. Remove biscuits with a thin, metal spatula and transfer to a wire rack to cool for 5 minutes more.

Was this recipe helpful?

Tips & Notes

Pro tips

Keep all ingredients cold, especially the butter and buttermilk. Cold fat creates steam pockets that yield flaky layers; warm ingredients meld into dense biscuits.
Don't overwork the dough. Mix until just combined; lumps of butter are intentional and critical to flakiness.
Roughly grind the black pepper fresh if possible. Pre-ground pepper loses aromatics and won't deliver the same punch.
Pat the dough gently when shaping; pressing or rolling hard compresses the layers you worked to create.

Substitutions

all-purpose flour → cake flour (use 2¼ cups for softer, more tender crumb)
monterey jack → sharp cheddar or gruyere (same amount; adjust seasoning if needed)
scallions → fresh chives or green onions (1/4 cup, chopped)
buttermilk → 1½ cups milk + 1½ tbsp lemon juice or vinegar (let sit 5 minutes)

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5–8 minutes until warmed through.

Common Questions

Can I make these biscuits ahead of time?

Yes. Shape the biscuits, freeze on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to bake time.

Why is my buttermilk so important in this recipe?

Chilled buttermilk creates steam when it hits the hot oven, which produces the flaky layers. The acidity also reacts with the baking soda to provide lift and tenderness.

Can I substitute the monterey jack cheese?

Yes. Sharp cheddar, gruyere, or smoked gouda work well. Avoid pre-shredded cheese if possible; it contains anti-caking agents that can affect texture.