Red Pepper Biscuits Recipes

RED PEPPER BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Combine Bisquick, red pepper, and 1/2 teaspoon garlic powder.
• With a fork, stir in milk and shredded cheese until mix forms a soft dough.
• Drop dough by 1/4 cupfuls onto greased cookie sheet.
• Combine butter and remaining garlic powder and brush on top of biscuits.
• Bake 10-12 minutes or until golden brown.
• TIP: I use an ice cream scoop, lightly sprayed with oil, to drop the dough onto the sheets.

ROASTED RED PEPPER AND PARMESAN BISCUITS

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.

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

ROASTED RED PEPPER AND PARMESAN BISCUITS

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.

CHEDDAR-PEPPER DROP BISCUITS

Steps:

• Preheat oven to 375 degrees. In a bowl, whisk together baking mix, cheese, and pepper. Stir in milk and cream with a fork just until a moist dough forms. Drop 9 mounds of dough onto a parchment-lined baking sheet, 2 inches apart. Sprinkle each with cheese.
• Bake biscuits until golden brown, about 25 minutes. Let cool on pan on a wire rack. Serve warm or at room temperature. (These are best the same day.)

RED PEPPER BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet.
• Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits.
• Bake for 10 to 12 minutes, or until golden brown.

BLACK PEPPER BISCUITS

Steps:

• Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.
• Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.
• Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.