Savory additions of cheese and herbs elevate these biscuits to the dinner table. Asiago, a grating cheese, is similar to Parmesan and Romano but not as sharp, and it’s friendlier on the pocketbook. If you can’t find it, substitute Parmesan, Romano, or a dry Jack.
Herbed Asiago Biscuits Hands-on time: 7 min. Total time: 23 min. Beyond butter, you could serve these warm and filled with melted cheese, or 1⁄3-less-fat cream cheese and sliced black olives, or even roasted tomatoes sprinkled with olive oil.
• 2 2/3 cups Biscuit Mix • 1/4 cup chilled unsalted butter, cut into pieces • 3 ounces grated Asiago cheese • 2 teaspoons chopped fresh thyme • 1 teaspoon chopped fresh oregano • 1/2 teaspoon freshly ground black pepper • 1 1/3 cups nonfat buttermilk
1. Preheat oven to 450°.
2. Lightly spoon Biscuit Mix into dry measuring cups; level with a knife. Place mix in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and next 3 ingredients (through black pepper). Add buttermilk; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness; cut with a 2 1/4-inch biscuit cutter into 16 biscuits. Place on a baking sheet lined with parchment paper. Bake at 450° for 16 minutes or until lightly browned.
Master The Technique with Two Tips:
1. To make tender, fluffy biscuits, handle the dough as little as possible. Warm hands will cool the butter, which must be kept cold—the cold pockets of butter melt while baking, forming layers of delicious flakiness within the biscuit. Roll the dough around to lightly coat it with flour. Knead just until the dough comes together, about 30 seconds.
2. Pat the dough out lightly to the thickness recommended in the recipe. You’ll need to gather the remaining scraps together to make the remaining biscuits. Be sure not to overwork the dough, which can yield tough biscuits.
Note: If you’d like to freeze these biscuits, prepare the recipe through step 2, and place the raw biscuits on a baking sheet. Cover them with plastic wrap, and place in the freezer. Once they’re frozen, transfer to a zip-top plastic bag and freeze for up to 2 months.
Serves 16 (serving size: 1 biscuit) CALORIES 128; FAT 4.6g (sat 2.8g, mono 1.2g, poly 0.3g); PROTEIN 4g; CARB 17g; FIBER 1g; CHOL 13mg; IRON 1mg; SODIUM 262mg; CALC 131mg
Other Uses for Our Homemade Biscuit Mix: