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
- Preheat the oven to 350 degrees Fahrenheit.
- In a wide bowl, combine the flour, salt, sugar, pepper, baking soda, and baking powder. Whisk to combine.
- 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.
- 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.
- 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.
- 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.
- Punch out shapes into whatever size you like and transfer to a sheet tray. Let chill at least 10 minutes before baking.
- 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.
- Split in half while still hot and enjoy with tomato jam and thinly sliced prosciutto.
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
Freshly cracked black pepper