Wine Biscuits

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Wine Biscuits

star rating (6) rate this recipe »
Published prior to 2008

Wine, as in containing wine? Or as in to serve with wine? Well, both, actually. These sweet, peppery-hot biscuits are a variation on a traditional Italian favorite, biscotti di vino, hard, semisweet biscuits served with an after-dinner cheese, or as a pre-dinner apéritif, along with wine. We like them served on the porch, after a hard day in a hot kitchen at work. Sangria, that Spanish concoction of mild wine and fruit, is a perfect accompaniment. But they're fine with a grape juice spritzer, too, or lemon-scented club soda. By the way, the term "biscuit," as it's used here, refers to a hard, fairly dense cracker-type of bread, rather than the biscuit Americans know -- a soft white-bread roll.

2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons coarsely ground black pepper
4 to 6 tablespoons (1 3/4 to 2 1/2 ounces) sugar, to taste*
1 teaspoon salt
2 teaspoons baking powder
1/2 cup + 2 tablespoons (5 ounces) dry red wine, such as Cabernet Sauvignon (non-alcoholic is fine)
1/4 cup (1 3/4 ounces) vegetable oil

*The greater amount of sugar will make a biscuit which is just about as sweet as a cookie; the lesser amount will yield a more "savory-type" biscuit.

In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt and baking powder. In a separate bowl, whisk together the wine and vegetable oil. Add the liquid ingredients to the dry ingredients and beat vigorously till the mixture is smooth, about 1 minute. Cover the bowl, and refrigerate the dough for at least 1 hour, or overnight.

Break off a piece of dough about the size of a walnut (about 3/4 ounce), and roll it into a ball. Poke a hole in the middle of the ball to make a small "bagel-shaped" biscuit. Place it on a lightly greased or parchment-lined baking sheet. Repeat with the remaining dough.

Bake the biscuits in a preheated 350°F oven for 35 to 40 minutes, or until they're golden brown (they'll actually look kind of purple; that's OK). Remove them from the oven, and cool completely on a wire rack. Yield: about 32 biscuits.

Nutrition information per serving (1 cookie, 20g): 72 cal, 3g fat, 1g protein, 7g complex carboohydrates, 2g sugar, 94mg sodium, 18mg potassium, 32mg calcium, 14mg phosphorus.

Reviews

1
  • star rating 09/21/2014
  • member-Mscaroldh from KAF Community
  • Yesterday, I made wine biscuits for the first time and they were pretty tasty. Afterwards, I located this recipe and mixed the dough last night. I baked them this morning. They are really great. Refrigerating the dough made it easier to handle. I used the South end of a chop stick to make the hole in the center. I halved the recipe as a fail safe in case they did not turn out. Now I am glad that I did this since it's hard to stay away from them!! Thanks -- great stuff and I will make these again
  • star rating 05/22/2011
  • Brigitte from Brockway
  • It was a workable recipe, so it deserves 5-stars. Reading the other feedback, I cut the pepper in half. Then, I added an egg to help the dough bind, because I like pretty dough too. If you want a rustic look, use white wine and add a teaspoon of paprika for a reddish-brown color.
  • star rating 06/01/2010
  • David from NC
  • I made these today and they came great. The only suggestion I would make would be to lower the amount of pepper, if not no pepper at all. As someone else mentioned, it's as if you are combining the traditional pepper and wine biscuit. The pepper doesn't ruin the wine biscuit but I'd prefer it without it.
  • star rating 05/11/2010
  • Rosa from Switzerland
  • I served those biscuits with mature cheddar cheese, pickled onions, Vin Santo jelly and jalapeño jam. They were perfect texture- and taste-wise. The pepper added just the right zing and the wine gave them a very pleasant flavor. I'll make them again! www.rosas-yummy-yums.blogspot.com (I will soon be blogging about them)
  • star rating 03/28/2010
  • Ron from Boston
  • I tried this recipe as is. Italians make wine biscuits and also pepper biscuits. This recipe combines both. My biscuits had little wine taste and were overpowered with the taste of pepper. When the dough is not so dry, the biscuits smooth out while baking and do not look ugly. The amount of liquid seems to be incorrect.
    Sorry this recipe did not meet your expectations. You can always call one of our baker's directly at 802-649-3717 and problem solve recipes. Irene @ KAF
  • star rating 02/08/2010
  • Shirley Jackson from Vienna, Virignia
  • I loved the taste but they looked terrible and the dough was dry and very hard to work with..never could beat worked with my hands..does it have the right liquid ingrediants..I loved them with goat cheese but just not happy with the dough..I love nice dough. The people at the party just loved them..pepper just the right amount..help on the dough please.....color was fun with wine..
    I'm sorry you had trouble with the dough. It's supposed to be a dry dough but you can add an extra tablespoon or two of the wine/water to make it workable. Molly @ KAF
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