Asiago Black Pepper Drop Biscuits Recipes

ASIAGO CHEESE AND BLACK PEPPER BISCUITS

Steps:

• Toss cheese with flour.
• Add cream and black pepper and stir until well blended.
• Roll to 3/4" thick on lightly floured surface.
• Cut with 2" biscuit cutter (or desired size) using a straight down and up motion. Brush with milk, if desired.
• Place on baking sheet very closely together and bake at 425 degrees for 12-15 minutes, or until lightly browned.

ASIAGO DROP BISCUITS

Steps:

• In a large bowl, combine flour, whole wheat flour, sugar, baking powder and baking soda. Stir together well.
• Cut butter or margarine into flour mixture. Stir in grated cheese.
• Pour buttermilk over flour mixture and stir until a rough batter is formed.
• Drop batter in 16 mounds on a baking sheet lined with parchment paper. Bake in a preheated 425 oven for 12 - 15 minutes, or until lightly browned.
• Variation: Cheddar cheese or smoked mozzarella cheese can be used instead of the Asiago.
• Herbed Asiago Biscuits: to the flour mixture, add 21 T chopped fresh herbs (eg: rosemary, thyme or sage) or 1 tsp spices (eg: pepper or crushed cumin, caraway or fennel seed).

ASIAGO-BLACK PEPPER DROP BISCUITS

Steps:

• Preheat oven to 450°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. (If too dry add another tablespoon buttermilk.) Drop dough into 8 equal mounds on a baking sheet coated with cooking spray.
• Bake at 450° for 13 minutes or until edges are lightly browned.