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  • Andy

Sweet Pepper Biscuits

Updated: Apr 27, 2020


1 3/4 cups unbleached flour

3 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons cold butter, diced

1 cup heavy cream

1/2 cup of sweet red and yellow peppers, diced

1 jalapeno, seeded and diced

1/4 cup of cilantro, minced

1/2 teaspoon of fresh ground black pepper

1/4 cup shallots, minced


Preheat oven to 450 degrees

Mix all dry ingredients together, cut in cold butter with a fork. Now add the balance of the ingredients; it will get to a point that you will need to use your hands. Do not over mix or the dough will get tough.

I break off pieces and place them in a mini muffin tin. Bake for about 12 minutes or until golden brown on the edges.

Or dump the dough onto a floured surface and roll out the dough to desired thickness and cut the biscuits. I tend to make them thin (as shown above), people feel less guilty about having a few. Bake, if thin about 8 to 10 minutes, thick 12 to 15 minutes or until golden brown.

Quick and easy.

I have also added to the basic biscuit recipe, minced fresh mint, and served them with fresh berries and cream.

Or you can add garlic and cheese and serve them with a chill.

The Variations are endless.

Enjoy cooking

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