Rosemary Asiago Two-Bite Biscuits

These flaky, buttery two-bite biscuits are packed with savory Asiago cheese and fragrant rosemary. Perfect as a party appetizer, dinner side, or snack, they bake up golden with crisp edges and tender layers inside.

Course Appetizer, Breads, Side Dish

Cuisine American, Southern

Keyword appetizer biscuits, asiago biscuits, buttermilk biscuits, cheese biscuits, easy biscuit recipe, flaky biscuits, homemade biscuits, rosemary biscuits, savory biscuits, two bite biscuits

Prep Time 15

Cook Time 12

Servings biscuits

Calories 113kcal

Author angela@mealstreetkitchen

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

Keep butter very cold for the flakiest texture.
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