Roasted Red Pepper and Parmesan Biscuits
photo by wicked cook 46
- Ready In:
- 48mins
- Ingredients:
- 9
- Yields:
-
6 biscuits
ingredients
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons double-acting baking powder
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 3 tablespoons unsalted butter, cold, cut into bits
- 1⁄3 cup roasted red pepper, drained, patted dry and finely chopped
- 1⁄4 cup parmesan cheese, grated
- 3 tablespoons milk
directions
- Preheat oven to 425°F.
- In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
- Add the butter and blend the mixture until it resembles a coarse meal.
- Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
- Drop the dough in 6 mounds about 2 inches apart onto buttered baking sheet and bake the biscuits in the middle of the oven for 15 to 18 minutes, or until they are cooked through and slightly golden.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.