Best Roasted Red Pepper And Parmesan Biscuits Recipes

Roasted Red Pepper and Parmesan Biscuits image

Yield Makes 6 biscuits

Number Of Ingredients 8

3/4 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
1/3 cup finely chopped drained bottled roasted red peppers, patted dry
1/4 cup freshly grated Parmesan cheese
3 tablespoons milk

Steps:

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 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.

Roasted Red Pepper and Parmesan Biscuits image

Provided by Chef Regina V. Smith

Time 48m

Yield 6 biscuits

Number Of Ingredients 9

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

Steps:

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.