This is an easy recipe for gluten free biscuits that are full of flavor. Parmesan Black Pepper Biscuits bring your regular buttermilk biscuits to the next level!
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If you didn’t think my recipes for gluten free biscuits or gluten free buttermilk biscuits could get any better, I went and made these fabulous Parmesan Black Pepper Biscuits.
These biscuits pair especially well with holiday meals so if you’re looking to add a spectacular side to your holiday table, make it these gluten free biscuits!
Soups, stews, roasts, you name it! They all benefit from a peppery carb on the side 😉
Gluten free biscuits are not hard to make. All you need is a few key ingredients (listed below!) and a good base recipe (mine!) and your biscuit game will be strong. Once you nail the base recipe (my regular gluten free biscuits and my recipe for gluten free buttermilk biscuits) you have a blank canvas with an array of flavor options available to you.
Your future is looking delicious, my friends!
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Key Ingredients for Parmesan Black Pepper Biscuits
- Gluten Free Flour – my favorite gluten free flour blend for buttermilk biscuits is Cup4Cup. If you use Cup4Cup or another flour blend that contains xanthan gum, omit the amount called for in the recipe.
- Buttermilk – the acidity in buttermilk gives these biscuits flavor and makes them tender, light and fluffy.
- Fresh Cracked Black Pepper – freshly cracked black pepper has a stronger pepper flavor. Plus, a little sprinkled on top of the biscuits before baking gives them a gorgeous, gourmet look.
- Freshly Grated Parmesan Cheese – again, like the pepper, freshly grated parmesan cheese has more flavor.
Equipment Needed to Make Homemade Gluten Free Biscuits
- Biscuit Cutter – I use a 2-inch biscuit cutter. The size of the biscuit cutter you use will determine how many biscuits you get out of this recipe.
- Pastry Cutter – You want to work the butter into the flour with a pastry cutter. If you don’t have a pastry cutter, you can use two forks but it will take a bit longer. Keeping your hands off the butter and dough as much as possible will keep your warm hands from melting the butter.
- Baking Sheet – You can use a Half Sheet Pan or Quarter Sheet Pan to make these biscuits.
- Pastry Brush – I prefer silicone baking brushes because they’re easy to clean and they don’t shed.
How to Make Gluten Free Biscuits with Parmesan and Black Pepper
Step 1. Preheat oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Step 2. Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, black pepper, and parmesan cheese to a large bowl and whisk together to combine.
Step 3. Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
Step 4. Stir in ¾ cup buttermilk and mix until just combined.
Step 5. Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
Step 6. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet.
Step 7. Re-roll the dough as needed, there should be about 12 biscuits. Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house kitchen is warm and humid.
Step 8. Brush the tops of the biscuits with the remaining buttermilk. Sprinkle the tops of the biscuits with additional parmesan cheese and cracked black pepper if desired.
Step 9. Bake for 12-15 minutes or until the biscuits are browned and baked through.
Tips for Making Gluten Free Biscuits
- Read the recipe directions carefully – I’ve changed the rolling process to make these buttermilk biscuits nice and flaky! Read the beginning of this post too where I discussed re-rolling the dough scraps.
- Don’t skip the chill time – you want these biscuits and the butter to be COLD when you put them in the oven.
- Stack the biscuit scraps instead of re-rolling the dough. This will keep the dough from getting dense and maintain the flaky layers in the biscuit.
- Read the “Key Ingredients” section of this post for my gluten free flour recommendation and the ingredients that make this recipe special.
Other Gluten Free Biscuit Recipes to Try
- Gluten Free Biscuits
- Homemade Gluten Free Biscuit Mix
- Gluten Free Drop Biscuits
- Classic Gluten Free Buttermilk Biscuits
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- 2 cups gluten-free flour blend (see notes)
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon (6 g) fine sea salt
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) baking soda
- 1 ¼ teaspoons (5 g) fresh coarsely ground black pepper
- ½ cup (10 g) freshly grated parmesan cheese
- 6 tablespoons (87 g) unsalted butter, cubed and very cold
- ¾ cup (188 ml) buttermilk, cold + 1 tablespoon, divided
- Preheat oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, black pepper, and parmesan cheese to a large bowl and whisk together to combine.
- Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
- Stir in ¾ cup buttermilk and mix until just combined.
- Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
- Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet.
- Re-roll the dough as needed, there should be about 12 biscuits.
Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
- Brush the tops of the biscuits with the remaining buttermilk. Sprinkle the tops of the biscuits with additional parmesan cheese and cracked black pepper if desired.
- Bake for 12-15 minutes or until the biscuits are browned and baked through.
- For the best results, I highly recommend using Cup4Cup in this recipe. I used 274 grams of Cup4Cup flour and omitted the xanthan gum.
- Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the biscuits will come out denser.
- Try to work the dough as little as possible to keep the biscuits from being flat and tough.
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Silpat Silicone Baking Mat, Half Sheet
Sur La Table Marble Pastry Board HK165-50, 16" x 20"
Biscuit Cutter Set
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
Silicone Pastry Brush
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 136Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 99mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 2g
Nutrition Facts are estimated and isn't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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