Best 2 Roasted Red Pepper And Parmesan Biscuits Recipes

Indulge in the savory and delightful Roasted Red Pepper and Parmesan Biscuits, a symphony of flavors that will tantalize your taste buds. These delectable biscuits are a perfect blend of roasted red peppers' smoky sweetness, Parmesan cheese's nutty sharpness, and a hint of garlic and herbs. With a crispy exterior and a soft, flaky interior, these biscuits are a delightful treat that can be enjoyed as an appetizer, side dish, or even as a main course. Also included in this article are tempting variations that cater to different dietary preferences. Discover the Vegan Roasted Red Pepper and Parmesan Biscuits, a plant-based delight that offers the same burst of flavors without compromising on taste. For those with a gluten intolerance, the Gluten-Free Roasted Red Pepper and Parmesan Biscuits provide a delicious alternative that won't leave them missing out on this culinary gem. Get ready to embark on a culinary journey with these delectable biscuit recipes that promise to leave you craving more.

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 ingredients: Fresh roasted red peppers and grated Parmesan cheese will give your biscuits the best flavor.
Don't overmix the dough: Overmixing will make the biscuits tough. Mix just until the ingredients are combined.
Chill the dough before baking: Chilling the dough will help the biscuits rise and create a flaky texture.
Bake the biscuits at a high temperature: This will help them rise quickly and create a golden brown crust.
Serve the biscuits warm: Freshly baked biscuits are the best! Serve them warm with butter, honey, or your favorite jam.

Conclusion:

These roasted red pepper and Parmesan biscuits are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or dinner. Serve them with your favorite soup or salad, or enjoy them on their own. You can also freeze the biscuits for later. To reheat, simply thaw them overnight in the refrigerator and then warm them in the oven at 350 degrees Fahrenheit for 10-15 minutes.