Published on March 7th, 2012 | by Jennifer Kaplan3
Wine Biscuits [Recipe]
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.
The folks at King Arthur suggest serving them “on the porch, after a hard day in a hot kitchen at work.” They also suggest serving them with Sangria. 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.
Yield: about 32 biscuits
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons** coarsely ground black pepper
- 4 – 6 teaspoons sugar, to taste*
- 1 teaspoon salt
- 2 teaspoons baking powder
- 5 ounces dry red wine
- 1/4 cup 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.
** Several user comments on the recipe page suggested that less pepper can be added.
- 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.
This Tempranillo comes from 40-year-old vines planted at altitude and has picked up a string of international medals including a Decanter Awards gold. The nose brims with deep-set, juicy black fruit, framed by some classy oak and a nicely earthy and gamey spiciness too. On the palate it is dry, deeply fruited, a tight, blue-black seam of fruit and the tannins giving some plum-skin bite to make it savory and structured.