Since weekends at the 3 Snugbugs house mean studio time, that also means weekends at our house mean quick meals and slow cookers. Our favorite go-to meal is a thick beef and barley soup that is great as leftovers with dumplings. But I’m always at a loss as to what to serve on the first day — anyone who’s ever tried to cook dumplings in a slow cooker know that it’s definitely NOT a quick make!

This evening I remembered a recipe I found in Cooks Illustrated years ago – it’s actually meant to be the crumble crust for pot pie, but really, it’s a simple biscuit recipe made in the same way as pie dough – there’s a pastry blender involved! But there’s no rolling pin needed – once the dough is made, just drop by spoonsful onto a sheet and bake… the little browned and crispy bits are super tasty! The star ingredients are parmesan cheese and plenty of group black and cayenne pepper to give the biscuits a bit of a kick.

Serve with a tasty soup or stew – if your main course is think enough, just toss these tasty guys right on top or else serve in a basket on the side. 

[yumprint-recipe id=’2′]

Savory parmesan and pepper crumbles - perfect with soups and stews...

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