Frizzeles (Friselle)

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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Nutrient	Quantity
Total fats	216.075 g
Protein	0.239 g
Carbohydrates	4.0192 g
Energy	1920.089 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6473 g
Water	237.6992 g
Aspartic acid	0.0325 g
Calcium, Ca	576.641 mg
Lutein + zeaxanthin	10.442 g
Fiber, total dietary	0.6003 g
Fatty acids, total saturated 22:0	0.2786 g
Carotene, beta	7.13 g
Niacin	0.0263 mg
Vitamin A, RAE	0.621 g
Arginine	0.0071 g
Riboflavin	0.0041 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.6718 g
Glutamic acid	0.0325 g
Sodium, Na	984.72 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7126 g
Total lipid (fat)	216.075 g
Manganese, Mn	0.2943 mg
Fructose	0.0053 g
Proline	0.0325 g
Fatty acids, total saturated 16:0	24.3987 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0005 g
Choline, total	0.9079 mg
Sugars, total	0.0147 g
Serine	0.0094 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	4.226 g
Vitamin B-6	0.0067 mg
Selenium, Se	0.1311 g
Ash	6.4608 g
Fatty acids, total saturated 18:1 undifferentiated	153.9559 g
Pantothenic acid	0.0322 mg
Phenylalanine	0.0103 g
Copper, Cu	0.0481 mg
Betaine	0.4207 mg
Thiamin	0.0025 mg
Methionine	0.0022 g
Iron, Fe	2.4467 mg
Carbohydrate, by difference	4.0192 g
Phosphorus, P	205.206 mg
Folate, total	0.391 g
Tocopherol, gamma	1.9437 mg
Lycopene	0.46 g
Alanine	0.0142 g
Valine	0.0126 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	21.1019 g
Glycine	0.0101 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	0.0283 mg
Isoleucine	0.0084 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	22.7527 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.0233 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	12.581 IU
Folate, DFE	0.391 g
Tryptophan	0.0013 g
Phytosterols	479.476 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.8942 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0111 g
Vitamin K (phylloquinone)	133.7971 g
Fatty acids, total saturated	29.8573 g
Histidine	0.0037 g
Fatty acids, total monounsaturated	157.6128 g
Threonine	0.0056 g
Folate, food	0.391 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	31.0199 mg
Magnesium, Mg	11.157 mg
Lysine	0.0056 g
Potassium, K	34.567 mg
Cystine	0.0032 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Baking powder	2 teaspoons	4.876	2.5484	0
Olive oil	1 cup	1909.44	0	216
black pepper	1 teaspoon	5.773	1.4708	0.075
Water	1 cup	0	0	0
purpose flour	3.5 cups	0	0	0