These Asiago, Black Pepper, & Scallion Biscuits are amazing for your next gathering, dinner, or anytime!
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For this Thanksgiving I wanted to make biscuits to go with our dinner and oh my gosh they came out awesome! The asiago cheese gives these biscuits are creamy and nutty flavor while the black pepper is earthy and sharp and the scallions round it off with some sweetness. I originally wanted to use chives, but I couldn’t find any up here at the time.
In the recipe, you will see that I am using both butter and shortening, part of this reason is that I was running low on butter with all the Thanksgiving preparations. I also wanted to do a test of using both fats and you know what I really liked the outcome of the biscuits. Shortening is 100% fat and has a neutral flavor. Butter is about 80% fat but definetly has more flavor of course.
The first time I had to make biscuits was in high school in my culinary program…they turned out like hockey pucks. I remember my chef instructor, Chef Lansing, saying “Stacey, you can’t overwork the dough.” Since this is a small batch I made the dough from scratch just so I wouldn’t have overworked biscuits.
The following day after my husband came home from work, he had two biscuits with butter and turkey…yep the biscuits are a winner! Oh and they are great toasted topped with butter. With the recipe using the different fats, these biscuits have not become stale after three days.
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Asiago, Black Pepper, & Scallion Biscuits
- 1 3/4 cup bread flour
- 1 TBSP baking powder
- 1/2 tsp kosher salt
- 4 TBSP chilled shortening
- 4 TBSP unsalted butter, chilled
- 1/2 cup shredded asiago cheese
- 1 tsp apple cider vinegar
- 3/4 cup milk
- 1/2 tsp black pepper, freshly ground
- 1/4 cup scallions, thinly sliced
- melted butter as needed
- Gather all ingredients and equipment. Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the milk and apple cider vinegar and allow to curdle for a few minutes. In a large mixing bowl, mix together the flour, baking powder, and salt.
- Cut in the butter and shortening into the flour and mix until sandy. Mix in the cheese, black pepper, and scallions.
- Make a well in the center and add the curdled milk. Stir until the dough comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently 8 to 10 times. Roll out about 3/4 to an inch thick. Cut with a 3 inch round cutter.
- Place the biscuits onto the lined sheet pan about two inches apart. Brush the tops with the melted butter. Bake until lightly browned for 12 to 15 minutes.