Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.
Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.
While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!
The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???
P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!
- 1 cup all purpose flour
- 2 tsp sugar
- 1 tbsp baking powder
- 1/2 cup buttermilk
- 4 tbsp butter, melted
- 2 tbsp butter that will be melted, but not yet
- 1 cup freshly grated pecorino cheese (often times you’ll see it as pecorino romano or just romano is cool too. If that’s not happening I won’t be mad if you use parmesan)
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tbsp plus 1/2 tsp freshly cracked black pepper
Preheat the oven to 425 and line a baking sheet with parchment paper
In a large bowl mix the flour, sugar, baking powder, pecorino, nutmeg, salt, and the first tablespoon of pepper. In a separate bowl combine the melted butter and buttermilk. Add to the dry ingredients and mix until homogenous. There’s a chance you might need more buttermilk if the mix is too dry and isn’t fully coming together. Just add splash by splash if needed until it’s where it needs to be.
Measure out about 1/4 cup of dough for each of the biscuits. When putting them on your sheet pan make sure to space them out and have them be fairly taller than they are high.
Bake for 12-17 minutes depending on how your oven’s behaving.
While they bake melt the remaining butter and add the rest of the pepper to that. Once the biscuits are browned on the outside but still a little squishy on the inside take them out of the oven and brush them with the pepper butter. For bonus points you can sprinkle extra cheese over the top.