PARMESAN BLACK PEPPER BISCUIT SANDWICHES

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes
4 tablespoons vegetable shortening, cut into small cubes
1/2 cup freshly-grated Parmesan cheese
1 teaspoon black peppercorns, crushed using a mortar and pestle or spice grinder
3/4 cup fat free milk
1 egg, beaten, for glaze
3 red bell peppers, roasted (see note) and cut into 2-1/2 inch triangles
3 ounces brie cheese, sliced into 2-inch pieces

Combine flour, baking powder and salt in a large mixing bowl. Work in butter and shortening with fingers or a pastry blender until the mixture resembles coarse meal with the largest pieces the size of peas. A light touch is key. Stir in Parmesan and black pepper. Add milk and stir just to combine. Turn dough onto floured surface and knead two or three times to bring dough together. Pat into a flat disk, wrap in wax paper or plastic wrap and refrigerate for about an hour.

Preheat oven to 425 degrees.

Remove dough from refrigerator and roll to a thickness of about 3/4-inch. Use a biscuit cutter to cut dough into 2-inch rounds. Transfer to baking sheet, brush with beaten egg.

Bake until golden, about 20 minutes.

TO ASSEMBLE SANDWICHES:
Use a serrated knife to cut biscuits in half. Top with roasted pepper triangles, allowing corners to hand over the sides. Add slice of brie and replace biscuit top. Makes 16 (recipe can be doubled).

TO ROAST PEPPERS:
Place whole peppers over gas burner or under the broiler. Rotate peppers until entire skin is blackened and blistered. Put into zippered plastic bag to cool. Peel off black skins, and discard core and seeds. By keeping the peppers whole during this process you'll retain the wonderful juices for use in sauces or spreads.

Servings: 16
Source: Midwest Dairy Association