Every biscuit in my Ted Lasso series had been sweet until I got to Coach Beard. For him, something savory just made more sense.
These Parmesan and black pepper biscuits start with the same buttery shortbread idea as the rest of the series, but skip the sugar entirely. Finely grated Parmigiano-Reggiano and plenty of freshly ground black pepper turn them into a savory, tender biscuit with a melt-in-your-mouth texture.
They’re buttery, cheesy, a little unexpected, and just right for Coach Beard.
I served mine alongside homemade tomato soup, which I highly recommend.
Why you’ll love it
- Parmigiano-Reggiano gives the biscuits a rich, savory flavor.
- Freshly ground black pepper adds just enough bite without overpowering the Parmesan.
- The biscuits are tender, buttery, and melt-in-your-mouth.
- A little flaky salt on top makes the savory flavor pop.
- They’re especially good alongside tomato soup and make a fun savory addition to my Ted Lasso biscuit series.
Coach Beard’s Parmesan + Black Pepper Biscuits
Savory Parmesan and black pepper shortbread biscuits made with plenty of Parmigiano-Reggiano, butter, and freshly ground black pepper. Tender, buttery, cheesy, and inspired by Coach Beard from Ted Lasso.
Ingredients
- 1¾ cups (225 g) all-purpose flour
- ⅔ cup (60 g) finely grated Parmigiano-Reggiano
- ¾ tsp freshly ground black pepper
- ¼ tsp kosher salt
- 1 cup (226 g) unsalted butter softened
- Finely grated Parmigiano-Reggiano for finishing
- Freshly ground black pepper for finishing
- Flaky sea salt for finishing
Instructions
- Heat the oven to 300°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the biscuits out later.
- In a medium bowl, whisk together the flour, Parmigiano-Reggiano, black pepper, and kosher salt.
- In a separate bowl, beat the softened butter until smooth and creamy.
- Add the dry ingredients to the butter and mix just until a soft dough forms. Avoid overmixing.
- Press the dough evenly into the prepared pan and smooth the top.
- Score the dough into 12-16 rectangles. Sprinkle lightly with additional Parmigiano-Reggiano, freshly ground black pepper, and flaky sea salt.
- Refrigerate for 30 minutes.
- Bake for 45–55 minutes, until the biscuits are set and the edges are lightly golden.
- Let cool in the pan for 10–15 minutes, then cut along the score lines while still slightly warm.
- Cool completely before serving.
Notes
- The dough for these is softer than the sweet biscuits in the series. Once baked, the texture is tender and melt-in-your-mouth rather than crisp or dense.
- They’re especially good alongside a bowl of creamy tomato soup.
Leave a Reply