Pepper Biscuits, Take 2

 

Pepper Biscuits

2 cups warm water

2.5 tsp yeast (1 package)

1 cup olive oil

1 Tbsp salt

7 cups flour

1 tsp fresh-ground black pepper

1 tsp fennel seeds

In a large bowl, dissolve the yeast in the warm water and let stand about 5 minutes.  Don’t be concerned if it’s not very bubbly, as there’s not much yeast for all the water.  A few bubbles should tell you it’s reacting.  Add the olive oil and half the flour and stir.  Add the pepper, fennel seeds and more flour, 1/2 cup at a time until the dough is able to be kneaded. 

Place dough on a floured surface and knead the love into it for about 5 minutes.  Your dough will be slightly moister than normal bread dough.    Cover with a warm moist cloth and let rise in a large place until about doubled (I did the cheater version – placed the bowl in a warmed (about 150°) oven and speeded up the rising process.

Preheat the oven to 350°.  Divide into three equal pieces and roll each one into a 1/4″ thick square.  Cut into 1-inch wide strips and shape as desired – I kept some like these twisted sticks, made some into rings, and crumpled a few together willy-nilly.  Place on a greased or parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.  Straight out of the oven with a pat of Earth Balance (or fake butter, as we call it), and you’re golden.  This recipe makes quite a few, at least 2 dozen biscuits.  Guess how long they lasted?  Ahem.  I think Chris liked these.  It’s been about 18 hours since they came out of the oven.  I’m still on the search for the perfect pepper biscuit, though.  I increased the amounts of pepper and fennel in this recipe, but mine were still not spicy enough.  I’d increase both significantly when making them again (which I will), to 1 Tbsp each.  Bring the spice!