We started making pepper biscuits and wine biscuits several years ago when my dad’s uncle (my great-uncle Pat) brought some back with him from a trip up North.
Up North is another way of saying Rhode Island.
This particular type of pepper biscuit is shaped in a long roll similar to one of those soft garlicky bread sticks you get in Italian restaurants.
But pepper biscuits are not like bread sticks at all. When you bite into one of them you’ll hear a loud crunch just before its peppery flavor explodes in your mouth.
What more could you want, eh?
- 2 packages dry yeast
- 2 cups warm water
- 2 teaspoons sugar
- 6 cups all-purpose flour
- 4 teaspoons fennel seeds
- 2 teaspoons salt
- 2 tablespoons black pepper
- 1 tablespoon white pepper
- 1 cup olive oil
- 1 egg beaten
Combine yeast, water, and sugar. Set aside to foam and bubble.
Put flour, fennel seeds, salt, black pepper and white pepper in a large bowl and mix well. When yeast has foamed, mix with olive oil and pour into flour mixture. Mix and turn until dough is formed. If dough is too sticky, add a little flour. If dough is too dry, add a little water. Cover dough and set in a draft free place for about 30 minutes.
When dough is ready, roll into 3 inch long biscuits. Brush with beaten egg, and bake for 30 minutes in a preheated 350°F oven or until biscuits are brown.