Asiago Drop Biscuits
"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."
photo by Lalaloula
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
16 biscuits
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
directions
- 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).
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Reviews
-
Abby these bikkies are really yummy! They have a lovely mild cheese flavour and are very flaky. I liked the fact that they use whole grain flour (I used whole spelt) and are super easy to make. I left out the sugar and made half the recipe which yielded 7 chunky bikkies. The taste and texture were great, but my bikkies needed a much longer baking time to firm up in the centre. Close to 30 min. The wait in the end was all worth it, but next time I might reduce the liquid a tad. THANK YOU SO MUCH for sharing this nice recipe here with us! Made and reviewed for Glorious Cheese-a tag game in the TOTM Forum June 2010. -
These were very good and light and went great with my beef and red wine stew. However, I would recommend adding a teaspoon of salt and perhaps cutting the sugar to one T. Maybe because I used unsalted butter but I definitely felt it needed salt
