Black Pepper Thyme Biscuits - Flaky and tender buttermilk biscuits made with nutty parmesan cheese, cracked black pepper and fresh thyme. These southern-style biscuits feature a golden, crispy crust with flaky layers that are irresistibly soft and tender!
These Parmesan Black Pepper Thyme Biscuits are so delicious and would be a lovely addition to your holiday table or weeknight meal, as they are fairly quick to make. They're buttery, tangy, savory and has a spicy kick. The key is to use freshly cracked black pepper for bold flavor. I love seeing the flecks of black pepper and fresh thyme leaves throughout the biscuits.
My favorite way to serve them is with a little bit of salted butter and hot honey, but they would be also be amazing with a hearty beef stew, chicken pot pie filling or smothered in a sausage gravy. If you're looking for more biscuit recipes, check out my Jalapeño Cheddar Biscuits!
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♡ Why You Will Love These Black Pepper Thyme Biscuits
- So tender. Grated butter, buttermilk and the addition of cake flour makes these biscuits so soft and tender.
- Beautiful flaky layers. Laminating the dough will help create beautiful flaky biscuits.
- Amazing flavors. The combination of parmesan cheese, freshly cracked black pepper and fresh thyme is a match made in flavor heaven.
- Can be made ahead. Unbaked biscuits freeze and bake up nicely. After cutting out the biscuits, freeze them on a baking tray for an hour and then transfer to freezer bags. Store up to 2 months and bake when needed. Makes for the perfect holiday (Thanksgiving, Christmas, Easter, etc.) meal prep.
Ingredient Notes
Here are some notes about all the ingredients used in this Black Pepper Thyme Biscuits. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - Butter adds flavor and richness.
- Flour - We using a combination of all-purpose flour and cake flour. In my testing, I found that adding some cake flour makes the biscuits lighter and softer.
- Baking Powder - Make sure to use aluminum-free baking powder. We are using a lot of baking powder as it’s needed to help the biscuits rise and to make them light. I love using Clabber Girl.
- Sugar - The sweetness is very subtle, but the sugar helps the biscuits brown.
- Black Pepper - For best results, use freshly cracked black pepper.
- Salt - For flavor.
- Parmesan Cheese - You can use grated or shredded parmesan cheese.
- Fresh Thyme - I'm using fresh thyme, but you can also use dried thyme.
- Buttermilk - Buttermilk is the key ingredient in making these biscuits light and soft. I always use 2% fat. Keep it in the fridge until needed.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Black Pepper Thyme Biscuits! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Grate the Butter - In a large bowl, combine all-purpose flour, cake flour and grated butter. Place the whole bowl in the freezer for 15 minutes.
Step 2. Combine all Ingredients - Remove from the freezer and combine together the grated parmesan cheese, thyme, black pepper, salt, baking powder and white sugar.
Step 3. Add Buttermilk - Make a well in the center of the bowl and pour cold buttermilk into the flour mixture.
Step 4. Mix all Ingredients - With a spoon, gently combine all ingredients until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.
Step 5. Gather the Dough - Transfer the biscuit dough onto a work surface and gently bring everything together. Use a bench scraper to scoop, fold and press the biscuit dough together.
Step 6. With a rolling pin, roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
💡 Tip
Use a bench scraper to bring the dough together if you can. When handling the dough too much with your hands, the warmth from your hands can soften the butter.
Step 7. Laminate the Dough - Next, create layers by folding the dough over in thirds. Use a bench scraper and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a tiny bit of flour as you go.
Step 8. Cut the Biscuits - After the last lamination, roll out to about 1-inch (2.5 cm) thickness and roughly shape into a square or rectangle. Trim any irregular edges and cut into 9 equal pieces.
Step 9. Freeze - Using an offset spatula, transfer the biscuits onto a baking sheet lined with parchment paper and freeze for at least 20 minutes.
Step 10. Bake - Set a rack in the center of the oven and preheat it to 475ºF (246ºC). Remove baking sheet with the biscuits from the freezer and place it directed into the oven and then immediately lower to 450ºF (232ºC). Bake for 12 to 16 minutes or until golden brown. As soon as it comes out of the oven, slather the biscuits with some butter. Serve warm and enjoy!
Substitutions
- Buttermilk - If you're unable to find buttermilk, you can make your own by adding 2 teaspoon of lemon juice or vinegar to a cup of whole milk. Let it curdle for 10 minutes in the fridge before using.
- Cake Flour - I highly recommend using cake flour if you can, but you can just use all-purpose flour. During my testing, the batches made with the addition of cake flour, was more soft and tender than the batches made with just all-purpose flour.
- Fresh Thyme - If you're unable to find fresh thyme, you can substitute with ¾ teaspoon of dried thyme.
Variations
- Other Cheeses - You can use any cheese of choice, including cheddar, monterey jack, pepper jack, colby, mozzarella, gruyere, fontina and gouda.
- Add Meat – These biscuits would be amazing with an addition of crispy bacon or pancetta. You may want to decrease the amount of salt if adding.
- Other Herbs – Chives, scallions, rosemary are also great herbs to use.
Key Equipment
- Large Bowl
- Box Grater
- Bench Scraper
- Baking Sheet
Storage
- Room Temperature - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container and keep on the counter for 2 days.
- Refrigerator - Store in an airtight container in the fridge for up to 5 days.
- Freezer - Cooked Biscuits: Wrap each cooled biscuit in plastic wrap and then store in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight and heat in a toaster oven or wrap in foil and reheat in a preheated oven of
- 350ºF (180ºC) for 12 to 15 minutes. Uncooked Biscuits: Freeze biscuits on a baking sheet for 1 hour and then transfer to freezer bags and store for up to 2 months. Bake completely frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown.
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
COLD is key. After grating the butter into the flour, place the whole bowl into the freezer for 15 minutes for the butter to firm up. Also keep the buttermilk in the fridge until needed.
Do not overwork the dough. Overworking will activate the gluten in the flour and cause the biscuits to be gummy and tough.
Don’t skip laminating the dough. It’s the key to creating all those layers. Laminating is a baking technique in which you fold dough over and onto itself several times to create layers.
When cutting the biscuits, do not twist the cutter. Just cut straight down. We want these biscuits to be nice and tall.
Freeze biscuits before baking. I like freezing the biscuits right before it bakes because if will give the butter a chance to firm up again.
FAQ
Expired baking powder, forgetting to use baking powder, overworking the dough, not allowing the biscuits to freeze before baking, twisting the biscuit cutter when cutting out biscuits are common culprits.
The fat was too warm. Make sure to use cold ingredients and freeze the biscuits for at least 20 minutes before baking.
If you're making these biscuits ahead and storing in the freezer, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
I would suggest reheating them in the toaster oven for about 3 to 4 minutes or until warmed through. You can also wrap biscuits in foil and reheat in a preheated oven of 350ºF (180ºC) for 8 to 10 minutes.
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📖 Recipe
Black Pepper Thyme Biscuits
- Total Time: 1 Hour + 1 Minute
- Yield: 9 Biscuits
Description
Black Pepper Thyme Biscuits - Flaky buttermilk biscuits made with nutty parmesan cheese, cracked black pepper and fresh thyme!
Ingredients
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup (90g) Cake Flour
- ½ Cup (113g) Unsalted Butter, cold
- 1 Cup (113 g) Grated or Shredded Parmesan Cheese, cold
- 4 Teaspoons Baking Powder
- 2 to 3 Teaspoons White Sugar
- 2 Teaspoons Fresh Thyme or ¾ Teaspoon Dried Thyme
- 1 ½ Teaspoons Freshly Cracked Black Pepper
- 1 ½ Teaspoon Fine Salt, see note below
- 1 Cup (227g) Buttermilk (plus 1 Tablespoons if needed), cold
Instructions
- Combine Flours - In a large mixing bowl, combine all-purpose flour and cake flour.
- Grate Butter - Grate cold butter into the flour mixture and then mix everything together. Pop the whole bowl into the freezer for 15 minutes to allow the butter to firm up. See note below.
- Combine all Ingredients - Mix in parmesan cheese, thyme, baking powder, white sugar, black pepper and salt.
- Add Buttermilk - Drizzle in cold buttermilk while gently tossing the mixture together with a spoon. until a shaggy dough forms. Some dry pieces are okay as they will eventually become hydrated.
- Bring Dough Together - Transfer the dough onto a work surface and gently bring everything together. Use a bench scraper to scoop, fold and press the dough together. Once together, use a rolling pin to roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
- Laminate the Dough - Next, create layers by folding the dough over in thirds. Use a bench scraper or flat spatula and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a bit of flour as you go. Please see photos in the blog post for reference.
- Cut the Biscuits - After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness and shape into a square or rectangle. Trim any irregular edges and cut into 9 equal pieces. You can cut more pieces if you'd them to be smaller.
- Freeze Biscuits - Using an offset spatula, transfer the biscuits onto a paper-lined baking tray and freeze for 20 minutes. I set mine about 0.5 inches (1.27 cm) apart.
- Preheat Oven - Set a rack in the center of the oven and preheat it to 475ºF (246ºC).
- Bake - Remove baking sheet with the biscuits from the freezer and place it directed into the oven and then immediately lower it to 450ºF (232ºC). Bake for 12 to 16 minutes or until golden brown. As soon as it comes out of the oven, slather the biscuits with some butter. Serve warm and enjoy!
Notes
Grated Butter - If you don't have a box grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can also use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
Salt - If you are sensitive to sodium, you can cut it down to 1 teaspoon.
Storage - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container on the counter for 2 days or in the fridge for up to 5 days. Reheat in the toaster oven until warmed through or wrap in foil and reheat in a preheated oven at 350ºF (180ºC) for 8 to 10 minutes. If frozen, it will take about 12 to 15 minutes.
Frozen Biscuits - If you're making these biscuits ahead, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
- Prep Time: 10 Minutes
- Freeze Time: 35 Minutes Total
- Cook Time: 12 to 16 Minutes
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