Recipe - Roasted Red Pepper And Fennel Soup

Three fourths cup Allpurpose flour
1 One half teaspoon Doubleacting baking powder
One fourth teaspoon Salt
A pinch of cayenne
3 tablespoon Cold unsalted butter; cut
into bits
1/3 cup Finely chopped drained
bottled roasted; patteddry
; red peppers
One fourth cup Freshly grated Parmesan
cheese
3 tablespoon Milk

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 425F. oven for 15 to 18 minutes, or
until they are golden and cooked through.

Makes 6 biscuits.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.