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Italian Pepper Biscuits Recipe

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This recipe for Italian Pepper Biscuits, by , is from Eileen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Maraia

Category:
Category:

Ingredients:  
Ingredients:  
2 Packages Dry Yeast
2 Cups Warm Water
6 Cups Flour
6 tsp. Fennel Seeds
2 tsp. Salt
2 tsp Sugar
4 tsp. Coarse Ground Black Pepper
1 Cup Olive Oil
1 egg beaten

Directions:
Directions:
In separate measuring cup add 2 packages of yeast with sugar and hot water. Set aside to rest & foam. Place flour, fennel seeds, salt and pepper in mixing bowl. When yeast has foamed, mix gently in olive oil.. Using dough hook attachment, mix flour mixture with yeast/olive oil until dough is formed. Add flour if dough is too sticky or a little olive oil if dough is too stiff. Put in a draft free place for 30 minutes to rise. Roll dough into a 6 inch log and place on parchment lined cookie sheet. Brush with beaten egg. Place in preheated oven at 375 and back until a golden brown (about 30 minutes)

Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For crunchy biscuits, bake around 30 minutes. If you like a softer biscuit, cut back on backing time.

 

 

 

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