I made these little Rosemary Asiago Two Bite Biscuits a couple of days ago while working on ideas for Super Bowl/Mardi Gras/Valentines Day posts.
These were adapted from a yummy looking buttermilk biscuit recipe that I stumbled upon during a google search. What did we do before google, anyway?
Here is the original recipe that I found on a site called Cooking Maniac:
Grandma’s Flaky Buttermilk Biscuits
I added a cup of very finely grated Rosemary Asiago Cheese to mine (my favorite “go to” cheese at the moment) and a bit of granulated garlic. I also cut the biscuits out with a small round cookie cutter. They turned out quite cute (and yummy)!
I purchased the cheese at Trader Joe’s, if you don’t have one in your area, it is available at most grocery stores that have a fine cheese section. Or you can order online.
You can also use plain Asiago and ad a teaspoon of minced fresh rosemary. Both are equally good.
These little yummy Rosemary Asiago Two Bite Biscuits would pair great with Simple Weeknight Chili or use them to make little cocktail sandwiches. Little Muffuletta Biscuit Bites
Rosemary Asiago Two Bite Biscuits are buttery and flaky with just the right amount of cheese and herbs. Perfect for little hors d'eouvres.
asiago cheese, biscuits, breads, quick breads, rosemary
Servings: 24 biscuits
all-purpose flour plus more for dusting
1 stick cold unsalted butter
finely grated rosemary asiago cheese
grate on a microplane grater
melted butter to brush on top
Pre-heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into bowl of food processor. Add cheese and granulated garlic. Pulse a couple of times to combine. Cut cold butter into small chunks and add to flour mixture. Pulse about 6-7 times until dough resembles rough crumbs. Add buttermilk and pulse a couple more times, just until dough comes together.
Turn dough out onto floured surface ad roll into a rough rectangle about an inch thick. Fold it over and gently roll out again. Repeat 6 times.
Gently roll dough some more to form a rough rectangle. Cut out biscuits with a floured cookie cutter. Do not twist cookie cutter when cutting: this crimps the edges and causes biscuits not to rise. If you have scraps, reform rectangle and cut additional biscuits.
Place biscuits on a parchment lined baking sheet and place in the pre-heated oven. bake until golden brown. Approximately 10-15 minutes. Brush with melted butter and serve. (Mine took exactly 11 minutes) Recipe makes about 30 little biscuits.
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