Since weekends at the 3 Snugbugs house mean studio time, that also means weekends at our house mean quick meals and slow cookers. Our favorite go-to meal is a thick beef and barley soup that is great as leftovers with dumplings. But I’m always at a loss as to what to serve on the first day — anyone who’s ever tried to cook dumplings in a slow cooker know that it’s definitely NOT a quick make!

This evening I remembered a recipe I found in Cooks Illustrated years ago – it’s actually meant to be the crumble crust for pot pie, but really, it’s a simple biscuit recipe made in the same way as pie dough – there’s a pastry blender involved! But there’s no rolling pin needed – once the dough is made, just drop by spoonsful onto a sheet and bake… the little browned and crispy bits are super tasty! The star ingredients are parmesan cheese and plenty of group black and cayenne pepper to give the biscuits a bit of a kick.

Serve with a tasty soup or stew – if your main course is think enough, just toss these tasty guys right on top or else serve in a basket on the side. 

Savory Cheesy Crumbles
Super tasty, slightly crunchy, cheesy, baking powder biscuits with a kick.
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Prep Time
15 min
Cook Time
13 min
Total Time
28 min
Prep Time
15 min
Cook Time
13 min
Total Time
28 min
  1. 2 Cups all-purpose flower
  2. 2 teaspoons baking powder
  3. 3/4 teaspoon salt
  4. 1/2 teaspoon black powder
  5. 1/8 teaspoon cayenne pepper
  6. 6 tablespoons butter
  7. 1/2 cup shredded parmesan cheese
  8. 3/4 cup + 2 tablespoons cream
  1. Set oven to 450 degrees.
  2. Combine flour, baking powder, salt, black pepper and cayenne pepper in large bowl.
  3. Cut butter into 1/2" chunks and sprinkle over the flour.
  4. Cut butter into flour mixture with pastry blender until it resembles cornmeal.
  5. Stir in parmesan.
  6. Add cream and stir until combined.
  7. Crumble mixture in chunks over parchment lined baking sheet. Aim for 1/2 to 3/4 inch chunks.
  8. Sprinkle with ground pepper.
  9. Bake until starting to brown, 10-13 minutes.
  1. Serve with: Serve with hearty soups and stews as a 'crouton'
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Patty Brower
Savory parmesan and pepper crumbles - perfect with soups and stews...

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