Wine Biscuits [Recipe]

I love finding recipes for my leftover wine and I recently came across a recipe designed to both contain wine and be served with wine. From the King Arthur Flour website:

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.

Wine Biscuits

Recipe by King Arthur Flour

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.

Cooking Directions

  1. 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.
  2. 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.
  3. 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.

Wine Pairing Suggestion From

M.O. de Olivara ’06 Tinta de Toro

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.


Photo: Whole Foods Market

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About the Author

is a former marketing consultant who decided, at the age of fifty, to turn her hand to creative non-fiction. Jennifer continues to write about sustainable food and wine, the intersection of food and marketing and food politics for and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - follow her on and .
  • Wine and cookies is a great combination. Great article. I’m hungry after reading this article

  • This is the first time I know that wine and biscuits are good combination. I’m happy that you share it to us. I will try this one. What type of wine is the best combination for a biscuits?

    • As mentioned, dry red wine is a good choice with these cookies. King Arthur Flour suggests sangria. Please let us know if you find a good combination. JK