Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded Asiago cheese
- 1/2 cup milk
- 1 large egg, beaten
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, dried thyme, and dried basil.
3. Add the cold and cubed butter to the dry ingredients and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the shredded Asiago cheese.
5. Add the milk to the mixture and stir until a dough forms.
6. Turn the dough out onto a floured surface and knead it gently until it comes together.
7. Roll the dough out to a 1/2-inch thickness and cut out biscuits with a biscuit cutter or a round cookie cutter.
8. Place the biscuits onto the prepared baking sheet and brush the tops with the beaten egg.
9. Bake the biscuits for 15-18 minutes or until they are golden brown.
10. Remove the biscuits from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-18 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe makes 12-14 biscuits.
Nutritional information:
- Calories: 200
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 440mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 0g
- Protein: 6g
Substitutions for ingredients:
- You can substitute the Asiago cheese with Parmesan cheese or another hard cheese of your choice.
- You can use dried rosemary or oregano instead of thyme and basil.
Variations:
- You can add chopped fresh herbs, such as parsley or chives, to the dough for extra flavor.
- You can add chopped cooked bacon or ham to the dough for a savory twist.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Don't overwork the dough or the biscuits will be tough.
- Brushing the tops of the biscuits with beaten egg will give them a golden brown color and a shiny finish.
Storage instructions:
- Store the biscuits in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the biscuits, place them in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve the biscuits on a platter or in a basket lined with a cloth napkin.
Garnishes:
- Garnish the biscuits with chopped fresh herbs or a sprinkle of grated cheese.
Pairings:
- These biscuits pair well with soup, salad, or roasted meats.
Suggested side dishes:
- Serve the biscuits with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the biscuits are too dense, make sure you didn't overwork the dough.
Food safety advice:
- Make sure to wash your hands and all equipment before and after handling raw dough.
Food history:
- Biscuits have been a staple in Southern cuisine for centuries and were originally made with lard or bacon fat.
Flavor profiles:
- These biscuits have a savory flavor from the Asiago cheese and herbs.
Serving suggestions:
- Serve these biscuits as a side dish for breakfast, lunch, or dinner.
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Region: Italian