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
- 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 See How It's Made
- 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.