Roasted Red Pepper and Parmesan Biscuits

"This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old biscuits."
 
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photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46
Ready In:
48mins
Ingredients:
9
Yields:
6 biscuits
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ingredients

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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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Reviews

  1. I used roasted red peppers I had canned during the summer and thought maybe since they were done in vinegar it might ruin these bisquits. But I rinsed and dried them well. LOVELY change from our usual bisquits. Definite keepr recipe. I cut it in half to make 6 Made for PAC Spring 2009
     
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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.
 
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