The next bread on my Modern Baker Challenge line-up – Pecorino Pepper Biscuits. We are baking our way through Nick Malgieri’s “The Modern Baker”, not necessarily in the order that is given in the book. Check my sidebar to see which breads I’ve already made.
I love Pecorino, but it’s not a staple in my house. Parmesan is… And as Malgieri offers to substitute Parmigiano-Reggiano for the Pecorino Romano, I opted for the Parmesan version.
The recipe says to combine the flours, baking powder, pepper (I decreased the pepper amount to 1/2 tsp as Malgieri suggests for the Parmesan version), and salt. Then you have to combine the grated cheese and butter in a food processor where you pulse it several times. To this you add the flour mixture and pulse again. Add some milk, and pulse some more. Problem: I don’t have a food processor. So I was mixing and squishing everything with my hands. I mean, I’m pretty sure people already made biscuits like these before they had access to food processors, so using your hands can’t be totally wrong, no?
I then pressed the dough into a rectangle about 1/2 inch thick (I think it was less than that because I got a lot more than 12 biscuits – 19 to be exact) and used a 2 1/2 inch dessert ring to cut out the biscuits. Malgieri says to press straight down with the cutter – twisting it as you cut prevents the biscuits from having straight, even sides when baked. I arranged the biscuits on a baking sheet lined with parchment paper and baked them in the preheated oven at 400°F for 20 minutes until they were nicely golden.
My verdict: YUM!!!! I will make these again very soon – the whole process is really quick and easy and the result is delicious. I might add a little bit more Parmesan next time…
Other bakers who tackled this bread