May 15, 2012

Everything Biscuits with Asiago


The sweet summer air has finally started to warm. I am now able to open my windows, the sun shining bright, while the wind gently tousles my hair. Warm summer days, evening sun, margaritas on the patio is what I enjoy most. Summer reminds me of childhood. Immersed in imaginary land, time passing by without any cares. Orange creamsicles, pogo sticks, and double-dutch used to be high on my priority list. Some days I feel as though nothing has changed. Early last week, I picked up an assortment of bagels. Since then, I awake each morning, my stomach grumbling in anticipation of whats to come. As I stumble to the kitchen, my eyes still half asleep, I stick my hand into the brown paper bag, fish around, and hope that I'll either pull out an everything or cheese bagel. Soon after, I start to wonder. Wondering if it's at all possible to take my two favorite bagels (cheese & everything) and transform them into a soft savory melt-in-your-mouth biscuit, which honestly seems like far less work than making my own bagels. Intrigued by this possibility, I start experimenting.


  Most importantly, the cheese. I went with an asiago, for it's sharp strong flavor. I love the taste of asiago cheese bread, and was hoping to create a similar flavor. I went on a search, high and low, to find dehydrated onions and garlic for my topping. With no luck, I choose to leave them off, being too lazy to make my own. I used sesame and poppy seeds, and of course, some crunchy sea salt. The sour cream offered a rich creaminess. The biscuits turned out heavenly. Bite size, flaky, soft, tender. The fat from the butter and cheese helped separate the layers of dough creating a flaky rich mouth feel. The seeds and salt added an additional crunch which was completely necessary. My only issue is that I can't stop eating them - sigh.

EVERYTHING BISCUITS WITH ASIAGO RECIPE (print)
makes 12 biscuits

INGREDIENTS
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
8 tbsp unsalted butter, frozen and cubed
1/2 cup sour cream
1 large egg
1 cup asiago cheese, shredded
1 tsp sesame seeds
1 tsp poppy seeds
1/4 tsp coarse sea salt
1 egg white

Preheat oven to 400ºF.

In a food processor, pulse the flour, baking powder, baking soda, salt, and black pepper until combined.

Cut the frozen butter into tiny cubes. Add it to the food processor and pulse until the butter has crumbled into pea size pieces, 10 - 20 seconds.

In a small bowl, whisk the sour cream and egg. Add it to the flour and butter, and pulse until the dough starts to stick together. Add the shredded cheese and pulse a few more times.

On a floured work surface, knead the dough until it starts to come together. If the dough seems too dry, do not add any water, the dough will eventually start to stick together. Roll out the dough into a 1 inch thick sheet. With a small circular cookie cutter, cut out the biscuit shapes. Knead the extra dough into a ball, and roll it out again into a 1 inch sheet. Continue in this manner until you have used it all up.

Place the biscuits onto a baking sheet 1 1/2 inches apart.

In a small bowl, combine the sesame seeds, poppy seeds, and sea salt. In another small bowl, whisk 1 egg white.

Brush the top of the biscuits with the egg white, and then sprinkle the seed mixture on top.

Bake in the oven for 15 minutes or until the biscuits start to turn light brown on top. Remove from the oven and serve warm.


7 comments:

  1. Love this idea. Now you've got me craving biscuits in a big way! I might need bake these up over the weekend.

    And your photos are just so pretty! Love the strawberries in there.

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    1. Thanks Megan. They are so easy to make.

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  2. Wow, these biscuits sound just incredible!!
    I love asiago cheese.

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  3. These were delicious! I hope no one else wanted any, because I've already eaten them all...

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    1. Thanks honey. I didn't realize that you had eaten them all.

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  4. I agree with Brent; they were scrumptious! I won't be able to eat a plain biscuit again! Thank you for sharing, Heather.

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