“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.”
READY IN:
30mins
YIELD:
16 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, whole wheat flour, sugar, baking powder and baking soda. Stir together well.
  2. Cut butter or margarine into flour mixture. Stir in grated cheese.
  3. Pour buttermilk over flour mixture and stir until a rough batter is formed.
  4. 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.
  5. Variation: Cheddar cheese or smoked mozzarella cheese can be used instead of the Asiago.
  6. 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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