Roasted Red Pepper and Parmesan Biscuits
Elevate your biscuit game with these Roasted Red Pepper and Parmesan Biscuits, a savory delight packed with bold flavors and a tender, flaky texture. Perfectly golden and enriched with finely diced roasted red peppers and freshly grated Parmesan cheese, these biscuits offer a rich, smoky bite with a hint of cheesy decadence. Crafted with cold butter for a melt-in-your-mouth flakiness, the recipe comes together quickly, making it an ideal choice for busy mornings or special brunches. Serve them warm to complement soups, salads, or as a flavorful side dish at your next gathering. Bursting with homemade goodness and easy-to-follow steps, this recipe guarantees a crowd-pleaser that’s both versatile and irresistible.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.5 cup roasted red peppers, finely diced
- 0.75 cup Parmesan cheese, grated
- 0.75 cup whole milk, cold
- 1 unit egg, beaten (optional, for egg wash)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Small pea-sized pieces of butter are ideal.
Stir in the finely diced roasted red peppers and grated Parmesan cheese until evenly distributed in the flour mixture.
Make a well in the center of the mixture and pour in the cold milk. Using a wooden spoon or spatula, gently mix until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it comes together, then pat it into a circle or rectangle about 1/2-inch thick.
Using a biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet. Gather scraps of dough, re-roll, and cut out more biscuits until all the dough is used.
If desired, brush the tops of the biscuits with beaten egg for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
