Best 3 Parmesan And Pepper Biscuits Recipes

Indulge your taste buds with our selection of delectable Parmesan and Pepper Biscuit recipes. These savory treats are a perfect blend of cheesy, peppery goodness, offering a delightful combination of flavors and textures. Whether you prefer classic drop biscuits, flaky layered biscuits, or irresistibly cheesy pull-apart bread, we have a recipe to satisfy your cravings. Each biscuit is infused with the perfect balance of Parmesan cheese and pepper, resulting in a golden-brown exterior and a fluffy, tender interior. Prepare to tantalize your senses with these irresistible Parmesan and Pepper Biscuit recipes that are sure to become a staple in your kitchen.

Here are our top 3 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.

PARMESAN AND PEPPER BISCUITS

Parmesan and Pepper Biscuits image

Flaky mini biscuits flavored with Parmesan, black pepper, thyme and lemon.

Provided by Food Network Kitchen

Time 1h15m

Yield 192 squares

Number Of Ingredients 9

Ingredients

4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan
4 cups all-purpose flour
2 1/2 teaspoons fine salt
1/2 cup sugar
1 1/2 cups coarsely grated Parmigiano-Reggiano
1 tablespoon finely ground black pepper
1 tablespoon finely chopped thyme
2 teaspoons finely grated lemon zest
Chutney, for serving

Steps:

Preheat a convection oven to 300 degrees F. Butter a baking sheet.
Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

Tips:

Use fresh ingredients: High-quality ingredients will result in better-tasting biscuits. Use freshly grated Parmesan cheese, freshly ground black pepper, and cold butter for the best results.
Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the ingredients just until they are combined, then stop mixing.
Chill the dough before baking: Chilling the dough will help the biscuits rise more evenly and prevent them from spreading too much.
Bake the biscuits in a hot oven: A hot oven will help the biscuits rise quickly and develop a golden brown color.
Serve the biscuits warm: Parmesan and pepper biscuits are best served warm from the oven. They can be served with butter, honey, or your favorite jam.

Conclusion:

Parmesan and pepper biscuits are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can create light, fluffy biscuits that are packed with flavor. So next time you're looking for a quick and satisfying snack, give these biscuits a try!