Frizzeles (Friselle)

Frizzeles (Friselle)

AllieGeekPi 92

"Italian pepper biscuits are great for holidays and every day. Serve with antipasto on Easter."

Ingredients 45 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. Place biscuits about 1 1/2 inches apart on baking sheets.
  3. Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. Let cool on pieces of waxed paper. Place biscuits into a sealed container and refrigerate overnight for best flavor.
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  • Cook's Note:
  • Adjust baking time for your oven. Check after 10 minutes. If bottom of biscuits are golden brown, turn and bake 10 more minutes.
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Reviews 6

  1. 7 Ratings


These little biscuits are a delight to serve and very tasty. I tinkered with the shape of them because they were so fun to make, but the end result was still delicious. The dough is perfect to work with, and the flavor of the olive oil and pepper marry nicely. Thanks Allie for a great recipe that my family will enjoy many times.


I didn't change a thing and these were a flop. No one in the family liked these.


My friend and I had a project for English on the Italian Renaissance. We needed to bring food in, so we decided these would do the trick. Unfortunately, they didn't come out as we had hoped: flavorless, yet strangely spiced, hard, and strange chunky shapes. We didn't have enough time to through them out and make something else, so we had to serve them to our class. They were edible, but not many people liked them resulting in us getting weird looks from classmates. I had hoped these would be better.