cacio e pepe drop biscuits

ingredients:

1 cup of self rising flour

1/4 cup of freshly grated pecorino romano or parmesan cheese

1 tsp of ground black pepper

1/4 tsp of granulated garlic 

1/4 cup of cold butter, grated

1/2 cup of buttermilk, cold

supplies:

mixing bowl

parchment lined sheet pan

spoon

directions:

preheat your own to 475. in a bowl, mix flour, cheese, pepper and garlic. grate the cold butter into the bowl with the flour mix, and lightly toss together. refrigerate for about 10 mins or until the oven is preheated. once the oven is at 475, take the butter/flour mix out the fridge and add in the cold buttermilk. mix until just combined. if the mixture seems too dry, add more buttermilk, tsp by tsp until the batter comes together. using a spoon or your fingers (dust them with flour), drop dough onto the parchment lined sheet pan. you should get about 6 small-medium sized biscuits; less if you make them bigger or more if you make them smaller. bake the biscuits for about 12 minutes, or until the tops are golden. serve warm.

note: if you do not have self rising flour: replace it with 1 cup of all purpose flour, 1-1/2 tsps of baking powder, and 1/4 tsp of salt.

if you do not have buttermilk: add 1 tbsp of white vinegar or lemon juice to a 1 cup measuring cup. fill the measuring cup the rest of the way with milk, and let it sit until the milk begins to curdle and thicken, about 5 minutes. if the milk doesn’t curdle/thicken after 5 minutes, add a little bit more vinegar or lemon juice. stir well before using.