ASIAGO STRAVECCHIO PDO Biscuits

What’s better than a homemade biscuit? One that includes cheese, of course! Asiago Stravecchio PDO makes the perfectly moist cheesy biscuit.

 

Difficulty: Medium

Cook Time: 45 minutes

Serves: 5-10 People

PREPARATION

  1. Position rack in upper third of oven and preheat to 425°F (220°C).
  2. Pulse flour, salt, and baking powder in a food processor. Add butter; pulse five to ten times, or until butter is in pea-size pieces. Reserve ¼ cup (15 g) of Asiago Stravecchio PDO and add the rest to the processor; pulse three times. Pour in milk and pulse just until mixture is moistened and forms a shaggy dough. Turn dough out onto a clean surface and gently knead until it comes together. Do not overwork or the biscuits will be tough.
  3. Grease a large baking sheet with butter. Drop dough onto the baking sheet in quarter-cup (60 g) portions, two inches apart.
  4. Sprinkle with reserved Asiago Stravecchio PDO and bake until golden brown, 20 to 25 minutes.
  5. Transfer to rack and cool 10 minutes before serving.

INGREDIENTS

8.5 ounces (235 g) 1¾ cup flour

½ teaspoon (4 g) salt

½ teaspoon (2 g) baking powder

5 tablespoons (15 g) cold unsalted butter, cut into ½″ (1.25 cm) pieces

6 ounces (170 g) 2 cups Asiago Stravecchio PDO, finely shredded, divided

6 ounces (175 ml) ¾ cup whole milk

butter

INGREDIENTS

8.5 ounces (235 g) 1¾ cup flour

½ teaspoon (4 g) salt

½ teaspoon (2 g) baking powder

5 tablespoons (15 g) cold unsalted butter, cut into ½″ (1.25 cm) pieces

6 ounces (170 g) 2 cups Asiago Stravecchio PDO, finely shredded, divided

6 ounces (175 ml) ¾ cup whole milk

butter

PREPARATION

  1. Position rack in upper third of oven and preheat to 425°F (220°C).
  2. Pulse flour, salt, and baking powder in a food processor. Add butter; pulse five to ten times, or until butter is in pea-size pieces. Reserve ¼ cup (15 g) of Asiago Stravecchio PDO and add the rest to the processor; pulse three times. Pour in milk and pulse just until mixture is moistened and forms a shaggy dough. Turn dough out onto a clean surface and gently knead until it comes together. Do not overwork or the biscuits will be tough.
  3. Grease a large baking sheet with butter. Drop dough onto the baking sheet in quarter-cup (60 g) portions, two inches apart.
  4. Sprinkle with reserved Asiago Stravecchio PDO and bake until golden brown, 20 to 25 minutes.
  5. Transfer to rack and cool 10 minutes before serving.

To learn more about Asiago PDO click here