2cupssifted all-purpose floursift before measuring
2 1/2tspbaking powder
2tspfreshly ground black pepper
1cuppecorino romanofreshly grated
2Tbspheavy creamadd more depending on how dry the dough is, up to 1/2 cup
For the egg wash
Splash of heavy cream
Preheat the oven to 450 degrees.
Cut the butter into small cubes and place in the freezer.
In a medium-sized bowl, whisk the flour, baking powder, pepper and salt together. Add the cheese and whisk again.
Add the butter to the dry ingredients and working quickly, and using your fingers, rub the butter into the flour until the flour resembles coarse meal.
Add the mascarpone, and using a rubber spatula or wooden spoon (or your hands), gently incorporate the mascarpone into the dry. Add two tablespoons of heavy cream and using your hands, knead the dough in the bowl until a shaggy dough forms. If the mixture seems too dry, add a tablespoon more of cream at a time, until the dough is workable.
Lightly flour your work surface, and dump the dough out on the counter and knead the dough a few times until it is no longer crumbly and the dry and moist bits are fully integrated.
lightly flour your work surface again, if the dough is at all sticky, and pat the dough into a rectangle about 3/4 of an inch to one inch thick (i like to keep mine extra tall). be super gentle as you pat. using a 2 1/2" biscuit cutter, dipped in flour, begin cutting out biscuits from the rectangle. do not twist the cutter as you push through the dough (if you twist as you push down or pull up, the biscuits will not rise as well).
place the biscuits on a parchment lined baking sheet, about 2 inches apart. continue cutting out biscuits until you have used up all of your dough, re-forming your rectangle with scraps, as you go.
at this point, you can freeze the biscuits, still on the tray and tightly wrapped in plastic wrap, for up to two weeks.
to make the egg wash, combine the egg and heavy cream and brush the wash on the tops of the biscuits. place in the pre-heated oven and bake for 12 to 15 minutes, rotating after 6, and checking after 12. the biscuits are ready when they are golden brown on top and lightly browned on the bottom.
let the biscuits sit a minute or two on the tray, until they are still warm, but easy to handle. serve with loads of high-fat salted butter.
Double this recipe if you're making biscuits for a crowd (or to have leftovers).