Asiago Black Pepper Drop Biscuits Recipes

ASIAGO CHEESE AND BLACK PEPPER BISCUITS

Asiago Cheese and Black Pepper Biscuits image

Just four ingredients to make these easy biscuits perfect for soups and stews.

Provided by Pam

Number Of Ingredients 4

Ingredients

1.75 cup self-rising flour (plus more for rolling)
4 ounces aged Asiago cheese (grated)
1 cup heavy cream
1-2 teaspoons coarsely ground black pepper

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

Asiago Drop Biscuits image

Delicious drop biscuits that are great for brunch or dinner. Leftovers can be diced and baked as crutons. The whole wheat flour gives it a nice texture. I got this recipe from one of my favorite Canadian author/teacher, Bonnie Stern.

Provided by Abby Girl

Categories Breads

Time 30m

Yield 16 biscuits

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/3 cup butter or 1/3 cup margarine, cold
2/3 cup asiago cheese, grated
1 3/4 cups buttermilk

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).

Nutrition Facts : Calories 133.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 11.2, Sodium 202.8, Carbohydrate 20.4, Fiber 1.3, Sugar 2.9, Protein 3.6

ASIAGO-BLACK PEPPER DROP BISCUITS

Asiago-Black Pepper Drop Biscuits image

Make and share this Asiago-Black Pepper Drop Biscuits recipe from Food.com.

Provided by gailanng

Categories Breads

Time 28m

Yield 8 biscuits

Number Of Ingredients 8

Ingredients

1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup grated fresh asiago cheese (2 ounces)
3/4 cup buttermilk
cooking spray

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.

Nutrition Facts : Calories 99.8, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.6, Sodium 234.3, Carbohydrate 16.2, Fiber 0.6, Sugar 1.1, Protein 2.8

BLACK PEPPER AND ASIAGO SCONES

Black Pepper and Asiago Scones image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugar

Steps:

Preheat oven to 375 degrees F.
Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

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