Roasted Red Pepper and Parmesan Biscuits

We definitely like eating heartier and more filling meals when the weather starts cooling down a bit. In between soccer games and working at home in the evenings, I have been able to get a little cooking and baking done. These are "drop" biscuits, easier than rolled ones to make. They are packed full of deliciousness and are the most requested item in my repertoire. They are fantastic with soups and Italian dishes.

Makes 6 biscuits

3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pinch cayenne
Pinch black pepper
3 tablespoons cold butter, cut into chips
1/3 cup finely chopped roasted red bell peppers
1/4 cup freshly grated parmesan cheese
3 tablespoons milk

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Siplat .

In a large mixing bowl, combine flour, baking powder, salt, cayenne, black pepper and mix well. Cut in the butter until it resembles coarse meal. Add roasted peppers, cheese and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds, about 2 inches apart onto the baking sheet. Bake until they are golden, 15 to 18 minutes.

Bring one the cold weather!!!