Roasted Red Pepper and Parmesan Biscuits

READY IN: 48mins
Recipe by Chef Regina V. Smith

This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old biscuits.

Top Review by wicked cook 46

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

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
  3. Add the butter and blend the mixture until it resembles a coarse meal.
  4. Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
  5. 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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