Olive Oil Pepper Biscuits Recipes

ITALIAN PEPPER BISCUITS

Italian Pepper Biscuits image

These biscuits are crunchy and peppery! Good snack and delicious w/cheese instead of same old, same old crackers! Try them! Great to take to parties.

Provided by Golden Sunflower

Categories < 4 Hours

Time 1h45m

Yield 60-80 biscuits

Number Of Ingredients 10

Ingredients

2 (1/4 ounce) packages instant yeast
2 cups warm water
1/2 teaspoon sugar
1 1/4 cups olive oil (a must)
1 1/2 tablespoons salt
1 tablespoon fennel seed, grind in coffe grinder
1 tablespoon black peppercorns, grind in coffee grinder
1 tablespoon anise
1 egg, beaten
8 cups flour

Steps:

Preheat oven at 400 degrees.
Prepare yeast.
Add olive oil, salt and egg - mix. Add spices and flour. Knead dough until smooth. Place in a clean bowl, cut a cross into dough, cover with plastic wrap and let sit for about 1/2 hour in a warm dry place.
Remove dough, follow the cut you made and cut in 1/4 "chunks". Cut each 1/4 piece in strips. Roll dough with fingers into strips around 8-10 inches. Fold in half to make ends meet and twist. You can leave the biscuits in this shape or connect ends to make a twisted circle. Whatever shape you like!
Bake on an ungreased cookie sheet. Place the first cookie sheet in the oven on the bottom rack. After 15 minutes remove cookie sheet from bottom rack and place on top rack. Then place the 2nd cookie sheet on bottom rack. After 15 minutes, remove cookie sheet from top rack and let cool. Then continue again w/cookie sheet on bottom rack and moving it to the top rack.
Each cookie sheet must stay in the oven a total of 30 minutes - 15 minutes bottom rack and15 minutes top rack.
Enjoy.

OLIVE-OIL PEPPER BISCUITS

Olive-Oil Pepper Biscuits image

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

Ingredients

1 1/4 cups "00" flour
1/3 cup semolina (sometimes called semolina flour)
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
2 1/2 teaspoons fine sea salt, divided
1/3 cup dry white wine
1/3 cup extra-virgin olive oil
4 cups water

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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