Roasted red pepper and parmesan biscuits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| 1½ | teaspoon | Double-acting baking powder |
| ¼ | teaspoon | Salt |
| A pinch of cayenne | ||
| 3 | tablespoons | Cold unsalted butter; cut into bits |
| ⅓ | cup | Finely chopped drained bottled roasted; patteddry |
| ; red peppers | ||
| ¼ | cup | Freshly grated Parmesan cheese |
| 3 | tablespoons | Milk |
Directions
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 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 a buttered baking sheet and bake the biscuits in the middle of a preheated 425F. oven for 15 to 18 minutes, or until they are golden and cooked through.
Makes 6 biscuits.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.