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:

• 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:

• 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).