Rosemary Asiago Two Bite Biscuits are buttery and flaky with just the right amount of cheese and herbs. Perfect for little hors d'eouvres.
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 foods.
They turned out quite cute (and yummy)! Rosemary Asiago Two Bite Biscuits are buttery and flaky with just the right amount of cheese and herbs. Perfect for little hors d’eouvres.
These little yummy little biscuits are what I used to make these little cocktail sandwiches. Little Muffuletta Biscuit Bites
Tips for making rosemary asiago two bite 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.
- 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.
Try these yummy biscuits with:
- Black Bean Chili with Chorizo
- Simple Weeknight Chili
- Seriously Good Pot RoastLemony Whole Roasted Chicken
More bread recipes:
Servings: 24 biscuits
- 2 1/2 cups all-purpose flour plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoons 1 stick cold unsalted butter
- 1 cup finely grated rosemary asiago cheese grate on a microplane grater
- 1/8 teaspoon granulated garlic
- 1 cup buttermilk
- 2 tablespoons 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.
Calories: 113kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 288mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 195IU | Calcium: 123mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Little Muffuletta Biscuit Bites | Grape Gravy!January 24, 2018 at 2:37 pm
[…] First I made these yummy Rosemary Asiago Two Bite Biscuits. […]
chef mimiJanuary 29, 2018 at 7:33 am
Love these! Perfect for a snack or little sandwiches!
Angela@mealstreetkitchenJanuary 29, 2018 at 8:53 am
Thank you! I snacked on a few too many. Lol!