PARMESAN AND PEPPER BISCUITS
If you like cheese and crackers, these rich, savory biscuits with a floral hint of thyme make a quick snack for any wine party.
Provided by Food Network Kitchen
Time 35m
Yield 80 small or 30 large biscuits
Number Of Ingredients 8
Steps:
- Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
- Sift the flour and 1 teaspoon salt in a large bowl.
- Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine.
- Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.
ROASTED RED PEPPER AND PARMESAN BISCUITS
This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old biscuits.
Provided by Chef Regina V. Smith
Categories Quick Breads
Time 48m
Yield 6 biscuits
Number Of Ingredients 9
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 AND PARMESAN BISCUITS
Categories Bread Pepper Bake Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 biscuits
Number Of Ingredients 8
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 BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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