OK. In perusing the Mudcat recipe threads, I came across BatGoddess's plea for Black Pepper Sherry Biscuits and I went and made a batch based on what I assumed she was trying to descibe. They are now out of the oven and seem to me to taste and crumble exactly the wat she wanted. Here's the recipe I used:


Sherry & Black Pepper Shortbread Biscuits Ala Mudcat

3 cups of Bisquick baking mix
(which is similar in nature to Sodabread mix. If you don't have that, just use any good Wheat Flour and these will come out fine. Bisquick is best if you are in America. It makes them more tender)
1 and one half sticks American Butter, melted.
(that would be 3/4 cup of melted butter)
1/4 cup coarsely ground Black Peppercorns
(ground up in a coffee grinder)
1 cup confectioner's Sugar or Icing Sugar to you UK/ROI/OZ folks
1 cup of sweet Sherry or Port Wine


Mix the ground peppercorns into Bisquick/flour in a large mixing bowl. Add the cup of confectioner's sugar. Then slowly work in the melted butter until the mixtures looks like it is forming pea sized lumps. It will still be somewhat dry. Blend in the Sherry just until the mixture comes to form a ball.

Wrap the ball in wax paper and let rest in the regrigerator for 30 minutes. Remove from refrigorator, roll out dough, cut with desired size round cutter and then bake as if it were a regular shortbread.

I baked them for 25 minutes at 375 Degrees.
I used a 2 inch diamater round cutter and got 12 biscuits.

The smell heavenly and taste pretty good too. A bit peppery and spicy, but not very sweet at all. These would make a wonderful Tea Time Snack. MY husband, who is NOT Davetnova, will be quite pleased when he finds these in the cupboard tonight. Perhaps Davetnova wishes there were some warm Sherry & Pepper Biscuits in HIS cupboard too!

Now if Batgoddess would like some by Post, I'll save one and wrap it in parchment paper!