Italian Pepper Biscuits
Italian Pepper Biscuits are savory, spicy treats with fennel and black pepper, perfect as appetizers or snacks for those who enjoy bold flavors and crunchy textures.
Ingredients
Instructions
- Mix all-purpose flour, salt, fennel seed, and coarse ground black pepper in a bowl.
- Dissolve dry yeast in very warm water.
- Add oil to the yeast and water mixture and pour into the flour mixture.
- Mix well to combine.
- Knead the dough slightly, cover, and let rise for 1 to 1.5 hours.
- Knead a few times, then divide the dough into portions.
- Roll each portion into 'snakes' about the size of a pencil and approximately 18 inches long.
- Cut the snakes in half and twist the two halves together. Pinch into a circle shape.
- Let the shaped dough sit for 15 minutes.
- Place on a baking sheet sprayed with Pam and bake at 400°F for about 30 minutes.
- If baking two sheets at once, alternate their position at half-time.
Tips & Substitutions
For a spicier kick, consider adding crushed red pepper flakes to the dough. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. If you don't have fennel seeds, anise seeds can be used as an alternative. Make sure your water is not too hot when dissolving the yeast, as it can kill the yeast and prevent the dough from rising properly.
Serving Suggestions
These Italian Pepper Biscuits make a great appetizer or snack and pair beautifully with a variety of Italian recipes. Serve them alongside a fresh salad like Twistin' Pasta Salad or with dips such as marinara sauce or olive tapenade. They are also delightful with a glass of red wine for an evening treat.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Pepper Biscuits contains roughly 4516 calories, with 9g protein, 14g carbohydrates, and 501g fat. It is a good source of protein (17% of the Daily Value), potassium (15% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 2762mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast for this recipe?
Yes, you can use fresh yeast instead of dry yeast. Typically, you would use about three times the amount of fresh yeast as dry yeast. Make sure to dissolve it in warm water just like you would with dry yeast.
What can I do if my dough doesn't rise properly?
If your dough doesn't rise properly, it could be due to the temperature of the water used or the yeast not being fresh. Make sure the water is warm but not hot, around 110°F. If the dough still doesn't rise after 1.5 hours, try placing it in a warmer environment to encourage yeast activity.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it after kneading. Just cover it tightly with plastic wrap. When you're ready to bake, let it come to room temperature and rise again before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).