Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Red Pepper and Parmesan Biscuits Recipe
    Lost? Site Map

    Roasted Red Pepper and Parmesan Biscuits

    Roasted Red Pepper and Parmesan Biscuits. Photo by wicked cook 46

    1/1 Photo of Roasted Red Pepper and Parmesan Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    30 mins

    18 mins

    Chef Regina V. Smith's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


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

    Ratings & Reviews:

    • on March 24, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Pepper and Parmesan Biscuits

    Serving Size: 1 (267 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 132.7
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 4.5 g
    Cholesterol 20.0 mg
    Sodium 393.7 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 0.5 g
    Sugars 0.0 g
    Protein 3.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites