If you’re looking for an easy, crowd-pleasing appetizer that feels just a little bit special, these Rosemary Asiago Two-Bite Biscuits deliver every time.
I originally made these a few days ago while brainstorming ideas for Super Bowl parties, Mardi Gras spreads, and Valentine’s Day appetizers, and they quickly became a favorite. Not only are they incredibly cute (always a bonus), but they’re also packed with flavor—rich, buttery layers, nutty Asiago cheese, and a subtle hint of rosemary.
They’re the kind of bite-sized treat that disappears fast.
Even better? These little biscuits double as the perfect base for mini sandwiches—I used them to make my Little Muffuletta Biscuit Bites, and they were a huge hit.
Why You’ll Love These Biscuits
- Flaky, buttery layers with a tender crumb
- Bold, savory flavor from Asiago cheese
- Perfect two-bite size for parties and gatherings
- Easy to make with simple ingredients
- Versatile—serve plain or turn into mini sandwiches
Ingredient Notes
All-Purpose Flour
Provides structure. Be sure to measure correctly (spoon and level) to avoid dense biscuits.
Baking Powder
Gives the biscuits their rise and fluffy texture—make sure it’s fresh.
Butter
Use very cold unsalted butter. This is key to creating flaky layers.
Rosemary Asiago Cheese
I used a finely grated rosemary Asiago (my current go-to cheese), and it adds incredible flavor. A microplane works best so the cheese blends evenly into the dough.
You can often find this at stores like Trader Joe’s, but most grocery stores with a specialty cheese section carry something similar.
Substitution Tip:
No rosemary Asiago? Use plain Asiago and add 1 teaspoon minced fresh rosemary—just as delicious.
Buttermilk
Adds tanginess and keeps the biscuits tender.
Granulated Garlic
A small amount enhances the savory flavor without overpowering the cheese.
How to Make Rosemary Asiago Two-Bite Biscuits (Tips for Success)
1. Keep Everything Cold
Cold butter = flaky biscuits. If your kitchen is warm, chill your butter again before using.
2. Don’t Overmix
Mix just until the dough comes together. Overworking it will make the biscuits tough.
3. Fold for Layers
Folding the dough several times creates those beautiful, flaky layers.
4. Use a Small Cutter
A small round cookie cutter gives you that perfect two-bite size—ideal for appetizers.
5. Don’t Twist the Cutter
Press straight down. Twisting seals the edges and prevents the biscuits from rising properly.
Serving Ideas & Food Pairings
These biscuits are incredibly versatile and pair well with both casual and elevated dishes.
Make Them Into:
- Mini ham or turkey sandwiches
- Muffuletta-style sliders
- Breakfast biscuit sandwiches with egg and bacon
Serve Alongside:
- Creamy tomato soup
- Charcuterie boards
- Holiday spreads or brunch tables
Perfect For:
- Game day appetizers
- Mardi Gras parties
- Valentine’s Day snacks
- Baby or bridal showers
Pro Tips for the Best Biscuits
- Use a microplane for ultra-fine cheese (better flavor in every bite)
- Chill the dough briefly if it becomes too soft
- Bake close together for softer sides, or spaced apart for crisp edges
- Brush with melted butter right after baking for extra richness
Make It Your Own
These biscuits are easy to customize:
- Add cracked black pepper for a little kick
- Mix in chopped chives or thyme
- Sprinkle extra cheese on top before baking
Frequently Asked Questions
Yes! You can cut the biscuits and refrigerate them for a few hours before baking. You can also freeze them unbaked and bake straight from frozen (just add a couple extra minutes).
Absolutely. Let them cool completely, then freeze in an airtight container. Reheat in the oven for best texture.
No problem—use a pastry cutter or your fingers to work the butter into the flour.
Yes! Parmesan, sharp cheddar, or Gruyère all work well, though Asiago gives the best nutty flavor.
This is usually caused by twisting the cutter, overworking the dough, or using old baking powder.
Ready to Bake?
These Rosemary Asiago Two-Bite Biscuits are one of those recipes you’ll come back to again and again—simple, flavorful, and perfect for just about any occasion.
Give them a try and let me know how you serve them!
Did you turn them into sandwiches? Add your own twist? I’d love to hear in the comments.
And if you make them, don’t forget to save or share this recipe so you always have it on hand for your next gathering.
Rosemary Asiago Two-Bite Biscuits
Equipment
- Food processor
- Microplane grater
- Rolling Pin
- Biscuit cutter (small, for two-bite size)
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 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, cubed
- 1 cup finely grated rosemary Asiago cheese use a microplane for best texture
- 1/8 teaspoon granulated garlic
- 1 cup buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a food processor, combine flour, baking powder, sugar, and salt. Add grated Asiago and granulated garlic, then pulse a few times to combine.
- Add cold butter and pulse 6–7 times, until the mixture resembles coarse crumbs.
- Pour in buttermilk and pulse just until the dough comes together. Do not overmix.
- Turn dough onto a lightly floured surface and shape into a rough rectangle about 1 inch thick.
- Fold the dough in half and gently roll out again. Repeat this folding and rolling process about 5–6 times to create flaky layers.
- Roll dough into a final 1-inch thick rectangle. Cut biscuits using a floured cookie cutter. Do not twist the cutter—this helps biscuits rise evenly.
- Gather scraps, gently re-roll, and cut additional biscuits.
- Place biscuits on prepared baking sheet and bake for 10–15 minutes, or until golden brown (about 11 minutes is typical).
- Brush tops with melted butter and serve warm.
Notes
Avoid overworking the dough; it can make biscuits tough.
Microplaned cheese blends more evenly and enhances flavor in every bite.
For extra rosemary flavor, add 1/2 teaspoon finely chopped fresh rosemary.
Best served fresh, but can be reheated briefly in the oven.
Nutrition
These rosemary asiago two-bite biscuits are flaky, buttery, and full of savory flavor. Made with tangy buttermilk and nutty asiago cheese, they’re perfect for appetizers, parties, or mini sandwiches.
Try these yummy biscuits with:
More bread recipes:
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2 Comments
chef mimi
January 29, 2018 at 7:33 amLove these! Perfect for a snack or little sandwiches!
Angela@mealstreetkitchen
January 29, 2018 at 8:53 amThank you! I snacked on a few too many. Lol!