Wine Pepper Biscuits
Pepper Biscuits recipe
Yield
36 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
all-purpose flour
|
|
| 6 | teaspoons |
baking powder
|
|
| 1 ¼ | cups |
vegetable oil
|
|
| 1 ½ | cups |
wine
white or red |
*
|
| 1 ½ | teaspoons |
black pepper
course grind |
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
water
use as needed, warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
|
| 296 | ml |
vegetable oil
|
|
| 355 | ml |
wine
white or red |
*
|
| 7.5 | ml |
black pepper
course grind |
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
water
use as needed, warm |
|
Directions
Mix all ingredients.
Knead about 15 minutes. Take a small amount of dough (size of small walnut) shape to a round ball or knot and place on ungreased cookie sheet.
Bake at 375℉ (190℃) F for 15 to 20 minutes until brown.
Can be frozen.
