| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
|
|
A pinch of cayenne |
| 3 |
tb |
Cold unsalted butter; cut into bits |
| 1/3 |
c |
Finely chopped drained bottled roasted; patteddry |
|
|
; red peppers |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 3 |
tb |
Milk |
INSTRUCTIONS
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.
A Message from our Provider:
“Buy into the firm foundation – Jesus!”