Best 2 Roasted Red Pepper And Parmesan Biscuits Recipes

Roasted red peppers and parmesan cheese come together to create a delightfully savory biscuit that is perfect for any occasion. Whether you're looking for a quick and easy appetizer or a side dish to accompany your favorite meal, these biscuits are sure to please.

Here are our top 2 tried and tested recipes!

ROASTED RED PEPPER AND PARMESAN BISCUITS

Roasted Red Pepper and Parmesan Biscuits image

Categories Bread Pepper Bake Vegetarian Quick & Easy Parmesan Gourmet

Yield Makes 6 biscuits

Number Of Ingredients 8

Ingredients

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

Roasted Red Pepper and Parmesan Biscuits image

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

Ingredients

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.

Tips:

Use fresh red peppers: Fresh red peppers give the biscuits a vibrant color and flavor. If you don't have fresh red peppers, you can use roasted red peppers from a jar, but be sure to drain them well before using.
Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix just until the ingredients are combined.
Chill the dough before baking: Chilling the dough for at least 30 minutes will help the biscuits rise evenly.
Bake the biscuits until they are golden brown: The biscuits are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Roasted red pepper and Parmesan biscuits are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a side dish with soup or salad. With their vibrant color and flavorful ingredients, these biscuits are sure to be a hit with everyone who tries them.