Asiago Black Pepper Drop Biscuits Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

Steps:

• 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).

Steps:

• Preheat oven to 450°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. (If too dry add another tablespoon buttermilk.) Drop dough into 8 equal mounds on a baking sheet coated with cooking spray.
• Bake at 450° for 13 minutes or until edges are lightly browned.

Steps:

• Preheat oven to 400°F. Lightly butter baking sheet. Whisk first 5 ingredients in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add all cheeses and toss to coat well. Gradually mix in buttermilk. Drop dough by 1/4 cupfuls onto prepared sheet, spacing 2 inches apart.Bake biscuits until golden on top, about 16 minutes. Transfer to platter. Serve warm or at room temperature.