Description

These Delicious Asiago Herb Biscuits are a quick and flavorful baked treat featuring fresh rosemary, sage, and sharp Asiago cheese. Perfectly tender with a golden top, they are ideal as a savory snack or accompaniment to meals, and can be made easily in under 30 minutes.

Ingredients

Scale

Dry Ingredients

2 cups All-purpose Flour (substitute with a gluten-free blend if needed)
1/2 cup Freshly Grated Asiago Cheese (feel free to use Parmesan as an alternative)
1 tbsp Baking Powder (ensure it’s fresh for the best rise)
1 tbsp Sugar (swap for brown sugar for a deeper taste)
1 tsp Kosher Salt (avoid table salt for well-balanced seasoning)
1 tbsp Chopped Fresh Rosemary (thyme or oregano can substitute)
1 tbsp Chopped Fresh Sage (reduce if using dried sage)

Wet Ingredients

1 cup Heavy Cream (whole milk can lighten things up)
1/4 cup Unsalted Butter, melted (consider olive oil as a dairy-free alternative)

Topping

1/2 cup Remaining Asiago Cheese (sprinkle on top before baking)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup Asiago cheese, baking powder, sugar, kosher salt, chopped rosemary, and chopped sage to evenly distribute the dry ingredients and herbs.
Add Cream: Gradually stir in 1 cup of heavy cream until a cohesive dough forms. If the dough feels too dry, add a small amount more cream to bring it together.
Knead Dough: Lightly flour your countertop and knead the dough gently for about 1 minute until it comes together, being careful not to overwork it to maintain tenderness.
Shape Dough: Pat the dough into a square approximately 1/2 inch thick, ensuring consistent thickness across the dough for even baking.
Cut Biscuits: Using a sharp knife or biscuit cutter, cut the dough into 12 equal square pieces for uniform size.
Butter Coating: Dip each biscuit square into the melted unsalted butter, coating all sides to add flavor and promote browning.
Prepare for Baking: Arrange the butter-coated biscuits on the lined baking sheet and sprinkle the remaining 1/2 cup Asiago cheese evenly on top of each biscuit for a cheesy crust.
Bake: Bake in the preheated oven for 13-15 minutes until the biscuits are golden brown and cooked through.
Cool and Serve: Remove from the oven and let the biscuits cool for a minute before serving warm to enjoy their full flavor and texture.

Notes

You can substitute Parmesan for Asiago cheese if preferred.
For a dairy-free version, replace heavy cream with a plant-based alternative and melted butter with olive oil.
Fresh herbs like rosemary and sage add vibrant flavor, but dried herbs can be used in smaller amounts.
Ensure baking powder is fresh to achieve a good rise in the biscuits.
These biscuits are best served warm and can be stored in an airtight container for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Biscuits
Method: Baking
Cuisine: American

Keywords: Asiago Herb Biscuits, cheesy biscuits, savory biscuits, quick biscuits, herb biscuits, baking recipe, rosemary biscuits, sage biscuits