Roasted Red Pepper and Parmesan Biscuits |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old 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:
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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