Red Wine Biscuits
DiCamillo’s Bakery in Niagara Falls, New York makes these and they are wonderful. Mine never stay red and I think it’s because they use a little red coloring. Anyway, when you’re up that way, stop in and try some. Don’t forget the Italian bread, it’s to die for. Anyone, who comes to Cleveland, brings the bread. Cousin’s Esther and John did.
Ingredients
- 2½ cups flour
- ⅓ cup sugar
- 1 tsp salt
- 1½ tsp fresh ground pepper
- 1½ tsp baking powder
- ½ cup dry red wine
- ½ cup vegetable oil
Instructions
- In a food processor blend the flour, sugar, salt, pepperand baking powder
- Add the wine and oil, and blend the mixture until it just forms a a dough
- Divide the dough into 24 pieces
- Roll each piece intoa 3 inch long log (about the size of your index finger is good)
- Place on an ungreased baking sheet
- Bake in the middle of a preheated 350° oven for 20-30 minutes, or until the bottoms are golden
- Cool on a rack before storing
Notes
I’d make a double batch if I were you since these don’t last long.
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