OLIVE-OIL PEPPER BISCUITS
Provided by Gina Marie Miraglia Eriquez
Categories Bread Side Bake Cocktail Party Vegetarian Dinner Semolina Fall Spring Summer Winter Vegan Party Potluck Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 100 biscuits (as part of antipasti)
Number Of Ingredients 8
Steps:
- Whisk together flour, semolina, sugar, pepper, and 1 1/2 teaspoons sea salt, then stir in wine and oil. Transfer to a lightly floured surface and knead with lightly floured hands until smooth and elastic, about 2 minutes.
- Put dough in a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let stand at room temperature 1 hour.
- Bring 4 cups water to a boil with remaining teaspoon sea salt in a medium pot.
- Meanwhile, halve dough, then cut each half into 10 pieces. Keeping remaining dough covered, roll 1 piece of dough into a 20-inch-long rope on an unfloured surface. Cut rope into 5 pieces, then roll each piece into a 4-inch-long rope, connecting ends of each to form a ring. Transfer to a lightly floured kitchen towel (not terry cloth). Repeat with remaining dough.
- Preheat oven to 350°F with racks in upper and lower thirds. Oil 2 large baking sheets.
- Boil rings in 4 batches just until they float, about 2 minutes per batch. Transfer with a slotted spoon to oiled baking sheets, arranging rings 1/2 inch apart.
- Bake, switching position of sheets halfway through baking, until golden, 35 to 40 minutes. Transfer to racks to cool completely.
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April Harness
[email protected]I love the combination of flavors in these biscuits. The pepper and olive oil complement each other perfectly.
Love Khan
[email protected]These biscuits are a great way to sneak some extra veggies into your diet. I grated a zucchini into the dough and they turned out delicious.
Selim Yilmaz
[email protected]I'm not sure why, but my biscuits didn't rise very much. They were still tasty, but they were a bit dense.
Tetteh Stephen
[email protected]I'm going to try making these biscuits with different types of pepper. I think they would be great with a spicy pepper like cayenne.
Sam Butcher
[email protected]These biscuits are perfect for a quick and easy breakfast or snack.
idk idk
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover olive oil.
Swaleh Ali
[email protected]I followed the recipe exactly and my biscuits turned out perfectly. They were light and fluffy, with a nice crispy crust.
Joysen 580
[email protected]These biscuits were a bit too dry for my taste. I think I would add a little more milk or butter next time.
Shamser Rana
[email protected]I'm not a huge fan of pepper, but these biscuits were still really good. The olive oil flavor was very prominent.
Shohan Thoied
[email protected]These biscuits were delicious! The olive oil and pepper gave them a unique flavor that I really enjoyed.
Voice of Hazara
[email protected]I made these biscuits for a brunch party and they were a huge success! Everyone loved them.
Doraemon Cat
[email protected]These biscuits were a hit! They were so easy to make and had the perfect amount of pepper and olive oil flavor. I'll definitely be making these again.