In a recent posting, I mentioned that we’ve been making pepper biscuits and wine biscuits ever since my great uncle brought the two biscuits back from a trip to Rhode Island.
We generally make wine biscuits and pepper biscuits during the holidays, or whenever we want them.
Wine biscuits can be made with either sweet or dry white or red wine. I’ve had wine biscuits made with sweet Marsala, and I’ve also had some that were made with Pinot Grigio. Obviously, there are noted differences in the taste.
A few different methods can be used to make wine biscuits. Some recipes require the biscuit to be boiled (like bagels) before going in the oven. This gives the biscuit a chewy texture.
In my dad’s recipe, the biscuits are crisp and sweet. He uses dry red wine, but we add sugar because we like them sweet.
- 2½ cups unbleached flour
- ⅓ cups sugar
- 1½ teaspoons black pepper
- 1½ teaspoons baking powder
- ½ cups vegetable oil
- ½ cups dry red wine
- Preheat oven to 350°F. In a mixing bowl, blend flour, sugar, black pepper, and baking powder. Add oil and wine slowly. Blend until mixture forms a dough.
- Remove dough and place on a board. Divide dough into 20 pieces. Roll each piece into a three-inch long rope. Press the ends together to form a ring or form dough into a ball, press center with finger until a hole forms in the middle of the dough. Arrange the rings about 1½-inches apart on an ungreased baking sheet. Bake at 350°F for 20-30 minutes or until bottoms are brown. Cool on rack for about 5 minutes.