RED PEPPER BISCUITS
Make and share this Red Pepper Biscuits recipe from Food.com.
Provided by quotFoodThe Way To
Categories Breads
Time 17m
Yield 6-8 biscuits
Number Of Ingredients 6
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.
Nutrition Facts : Calories 372.6, Fat 20.1, SaturatedFat 9.5, Cholesterol 36.7, Sodium 866.1, Carbohydrate 37.2, Fiber 1.2, Sugar 6.6, Protein 10.5
RED PEPPER BISCUITS
Great with stew or soup!
Provided by Star Pooley
Categories Biscuit
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 21.2 g, Cholesterol 16.6 mg, Fat 5.8 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 609.6 mg, Sugar 2.1 g
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.
HERBED BISCUITS WITH CHORIZO AND RED PEPPER GRAVY
I found this recipe in the Baltimore Sun and wanted to save it here. We're big fans of "regular" biscuits and gravy and of chorizo, so I'm hoping this will go over well.
Provided by Pinay0618
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Put flour, baking powder, sugar and salt into a food processor or into a large bowl. Pulse or stir to mix. Drop diced butter and shortening randomly over the flour mixture. Pulse or use two knives to cut the butter and shortening into the flours until the mixture resembles coarse crumbs. Stir in herbs. Sprinkle the milk over the mixture. Pulse or stir until the mixture barely gathers into a ball.
- Transfer to a piece of floured wax paper; gather into a ball. Cover with a second piece of floured wax paper; gently roll or press into an even 1/2-inch thick circle. Use a floured 3-inch round biscuit cutter or drinking glass to cut into circles. Place the circles on a parchment-lined baking sheet. Very gently gather up the scraps; roll into a 1/2-inch thick piece and cut more biscuits.
- Brush the tops with milk; bake until tops are golden, 12-15 minutes.
- Crumble chorizo sausage into a cast-iron pan or nonstick skillet. Add onion. Cook until nicely browned, about 10 minutes. Transfer sausage and onion with a slotted spoon to a plate.
- Drain off all but 2 tablespoons of the pan drippings. Mix 1/2 cup of the milk and the flour in a small bowl until smooth. Stir into pan drippings; stir in remaining milk. Cook, stirring, over medium heat until smooth and thickened, about 5 minutes.
- Stir in sausage, diced red pepper, salt and black pepper to taste. Heat to warm through, 1-2 minutes. Serve over biscuits; sprinkle generously with cilantro.
Nutrition Facts : Calories 654, Fat 39.4, SaturatedFat 16.6, Cholesterol 80.5, Sodium 1308.9, Carbohydrate 49.9, Fiber 1.8, Sugar 10.2, Protein 23.9
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.
ITALIAN PEPPER BISCUITS
These biscuits are crunchy and peppery! Good snack and delicious w/cheese instead of same old, same old crackers! Try them! Great to take to parties.
Provided by Golden Sunflower
Categories < 4 Hours
Time 1h45m
Yield 60-80 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven at 400 degrees.
- Prepare yeast.
- Add olive oil, salt and egg - mix. Add spices and flour. Knead dough until smooth. Place in a clean bowl, cut a cross into dough, cover with plastic wrap and let sit for about 1/2 hour in a warm dry place.
- Remove dough, follow the cut you made and cut in 1/4 "chunks". Cut each 1/4 piece in strips. Roll dough with fingers into strips around 8-10 inches. Fold in half to make ends meet and twist. You can leave the biscuits in this shape or connect ends to make a twisted circle. Whatever shape you like!
- Bake on an ungreased cookie sheet. Place the first cookie sheet in the oven on the bottom rack. After 15 minutes remove cookie sheet from bottom rack and place on top rack. Then place the 2nd cookie sheet on bottom rack. After 15 minutes, remove cookie sheet from top rack and let cool. Then continue again w/cookie sheet on bottom rack and moving it to the top rack.
- Each cookie sheet must stay in the oven a total of 30 minutes - 15 minutes bottom rack and15 minutes top rack.
- Enjoy.
RED HOT BISCUITS
If you are tired of garlic bread or dinner rolls with you meal, then try these tasty little biscuits. A little on the spicy side, but really good. Had this with our steak dinner last night. Found this cut out of a magazine in my Mom's recipe book, but could not tell which one. Really easy to make.
Provided by Nimz_
Categories Breads
Time 22m
Yield 10-12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder.
- With a fork, stir in milk and cheese until mixture forms a soft dough.
- Drop dough by 1/4 cupful onto greased cookie sheet.
- Combine butter and remaining Garlic Powder.
- Bursh on dough tops.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 233.1, Fat 12.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 458.8, Carbohydrate 23.8, Fiber 0.8, Sugar 4.2, Protein 6.5
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.
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