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ROSEMARY ASIAGO CHEESE BISCUITS

Do you crave something savoury and unique to accompany your morning coffee or afternoon tea? Look no further than these Rosemary Asiago Cheese Biscuits.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 2 hours

Ingredients
  

  • 2 cups 160 grams asiago cheese, finely grated
  • 3 tablespoons 10 grams rosemary, finely chopped
  • 3 1/2 cups 418 grams all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1.5 sticks 170 grams unsalted butter, chilled
  • 1 cup 278 grams buttermilk, chilled
  • 1 tablespoon 14 grams unsalted butter, melted
  • flakey sea salt for topping

Instructions
 

  • PREPARE THE DOUGH:
  • Line a quarter sheet pan with parchment paper and dust generously with flour.
  • On the small opening of a cheese grater, shred the asiago cheese. Set aside.
  • Finely chop the rosemary and set aside.
  • In a large bowl, combine the flour, baking powder, and salt.
  • Add the butter and combine until the butter is broken down into pea sized bits.
  • Add the cheese and rosemary, combine.
  • Add the buttermilk and mix just until the dough starts to come together.
  • Place the dough on the prepared sheet pan and press to fill the pan. Cover and place in the refrigerator for 30 minutes.
  • FOLDING AND LAYERING THE DOUGH:
  • Once chilled, roll the dough out on a well-floured surface into a 1/4 inch thick rectangle. Fold into thirds as you would a letter.
  • Roll the folded dough out and fold again in the same fashion as Step 1.
  • Place in the refrigerator for 30 minutes if you notice any butter melting or if the dough seems to be getting sticky. If not, move on to Step 4.
  • Roll out and fold like a letter one last time.
  • Roll out the final layered dough until 1/2 inch thick.
  • Cut rounds of dough with a biscuit cutter or a drinking glass, cover, and place in the freezer for 15 minutes.
  • Preheat your oven to 425ºF while the biscuits chill.
  • Once chilled, brush the tops of the biscuits with melted butter and sprinkle with a pinch of flakey sea salt. Bake for 14-16 minutes or until the tops have turned golden brown.
  • Cool for 10 minutes before serving.

Notes

  • When mixing the butter with the flour, you can use a dough cutter tool instead of your hands to prevent the butter from getting too warm. 
  • Make sure to work as quickly when folding the dough to ensure the butter does not start to melt. 
  • If you can’t get your hands on flakey salt, you can sprinkle the tops lightly with sea salt, but be careful not to over do it since the granules are smaller. If you don’t plan to add salt to the tops at all, add an extra teaspoon into the dough to keep the flavors balanced.