Cacio e Pepe Biscuit

From the owners of the critically acclaimed Café Altro Paradiso comes a delectable dinner biscuit. You can come to Altro for a full dinner, a drink, a drink and a pasta, a glass of Sangiovese, a coffee, just some gelato—anything you want, really.

Try this dish for your next bake sale or brunch.

Cacio e Pepe Biscuit

By Natasha Pickowicz of Matter House, Café Altro Paradiso, Estela, and Flora Bar

    Yields: Ten 2-inch biscuits
    16 oz. all-purpose flour
    10 g kosher salt
    10 g white granulated sugar
    8 g ground black pepper
    2 g baking soda
    13 g baking powder
    8 oz. cold unsalted butter, cut into 1 cm cubes
    224 mL buttermilk, cold
    8 oz. provolone cheese, grated
    4 oz. pecorino cheese, grated
    Gray salt
    Freshly cracked black pepper

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a wide bowl, combine the flour, salt, sugar, pepper, baking soda, and baking powder. Whisk to combine.
  3. Transfer the dry mixture to a stand mixer fitted with a paddle attachment. Add the cold butter and combine until butter has flaked into the dough and is the roughly the size of a peanut. With the mixer on the lowest speed, drizzle in the cold buttermilk.
  4. Turn out the mixture onto a clean surface. The dough will look very shaggy and dry. Sprinkle the cheeses onto the top of the mixture and, using a very light touch, toss the cheese into the dough with your fingers.
  5. Gather the dough into a rough rectangle shape, about 8-by-12 inches. Use clean, dry hands to pat the dough into an even block, about 1 inch high. Apply pressure lightly to bring together. You can sprinkle a little extra flour onto the top of the dough and hammer lightly with a rolling pin to finish bringing the biscuit together.
  6. Using a clean, cold knife, slice the rectangle into 4 skinny bars, about 2-by-3 inches in size. Gently stack the bars on top of each other and press down firmly with your hands. Using a rolling pin, gently roll the dough out until you have another 8-by-12-inch rectangle.
  7. Punch out shapes into whatever size you like and transfer to a sheet tray. Let chill at least 10 minutes before baking.
  8. When ready to bake, brush surfaces of biscuits with buttermilk, and sprinkle generously with gray salt and freshly cracked black pepper. Bake for 20 to 30 minutes, or until a small knife inserted into a biscuit comes out clean.
  9. Split in half while still hot and enjoy with tomato jam and thinly sliced prosciutto.

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