Friselle (Italian Pepper Biscuits)

5 from 3 reviews

Friselle are my signature housewarming gift. My friends have deemed them “addictive”, and claim to throw parties just so I will re-stock their stash.


  • 4 cups unbleached, all-purpose flour
  • 1.5 tbsp coarse black pepper
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 cup olive oil
  • 1 cup cold water


  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients.
  3. Whisk together oil and water, add to dry ingredients. (Tip: Measure 1 cup of oil in a liquid measuring cup, then add cold water until it reaches the 2 cup line. You can whisk them together in the measuring cup itself).
  4. Use a spatula to gently fold the liquid into the dry ingredients. (When everything is properly mixed, you should have fluffy dough that is still moist but does not stick to your hands.)
  5. Roll a handful of the dough into an inch-thick log (don’t overwork the dough, be gentle!). Cut into half-inch slices. Repeat.
  6. Line-up biscuits on a greased baking sheet (I use olive oil to grease the baking sheet. They can be lined up very close together as they do not expand much).
  7. Bake for about an hour, rotating trays after 30 minutes. (When ready, the biscuits will be hard but still light in color – though they may be toasty brown on the tray-side).


This is a recipe where substituting whole-grain flour is not the best idea. But, if you must, a blend of 50% wholegrain and 50% unbleached still works fairly well.

If your dough seems too dry after mixing, add cold water in small amounts. If the dough is too wet and sticky it will be too difficult to work with. (If your dough is too wet, add flour gradually).

Scroll To Top