Grady Spears’ Black Pepper and Cheese Biscuit Recipe

Grady's cheddar cheese biscuit recipe

This light and fluffy cheese biscuit recipe comes from a wonderful southwestern cookbook called The Texas Cowboy Kitchen by Grady Spears.

It is real down home biscuit recipe. The addition of buttermilk makes it super tender and black pepper adds a little extra zest.

Of course, you can’t forget the cheese in a cheese biscuit and these have just enough. I like the sharp tang of an old cheddar, but you can use whatever you prefer.

Remember though that the cheese needs to be a fairly strong flavor to come through in the biscuit, so a mild cheddar or another really mild cheese probably won’t taste as good.

cheese biscuit recipe

Grady Spears' Black Pepper and Cheese Biscuit Recipe

This is a real down home biscuit recipe, baked with buttermilk to make it tender and black pepper for a little added zest. It's amazing.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish, Snack
Cuisine American
Servings 12 Servings
Calories 185 kcal

Ingredients
 
 

  • 1 tablespoon unsalted butter, melted
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, or shortening
  • 3/4 cup buttermilk
  • 4 ounces cheddar cheese, cut into 1/4 inch cubes
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Preheat the oven to 450°F.
  • Line a baking sheet or a cake pan with parchment paper or lightly butter the surface with 1 teaspoon of the melted butter. The choice of the pan will determine the outcome of the biscuit. For a crispy exterior, set the biscuits about 1/2 inch apart on a baking sheet. If you want moister, fluffier biscuits, place them close together in a cake pan. Select the pan of your choice and have it ready for the biscuits.
  • Combine the flour, baking powder and salt in a bowl. Add the shortening and cut it into the dry ingredients using 2 knives, a pastry blender or your hands. Work the shortening in well, until it is reduced to pea-size pieces. Add the buttermilk and mix briefly, just to incorporate it. It is very important not to overwork the dough, or the biscuits will not be delicate and light.
  • Gently mix in the cheddar and black pepper. The dough will be fairly sticky. Place the dough on a smooth, well-floured surface and pat with your hands to about 3/4 inch thick. Cut out the biscuits, using a 2 inch round glass or cookie cutter. Dip the cutter into flour between cuts to keep from sticking. Place the biscuits on or in the prepared pan. The remaining dough may be gently gathered together and rolled out again for more biscuits. Brush the tops with the remaining melted butter.
  • Place the biscuits in the oven and bake at 450°F for about 10 minutes, or until the tops are golden brown. Remove from the oven and serve warm.
  • Makes 12-16 biscuits.

Nutrition

Calories: 185kcalCarbohydrates: 18gProtein: 5gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 282mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 318IUCalcium: 152mgIron: 1mg
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If you love tamales or want to try making them, you will find Grady Spears’ recipe on the site right here.

You will find another light and fluffy cheese biscuit recipe here.

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cheese biscuit recipe



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