Rosemary Asiago Cheese Biscuits

Allow me to pass along these rosemary asiago cheese biscuits for the perfect herby, cheesy spin to your classic fluffy biscuit. Made with aged asiago cheese, aromatic rosemary, and a buttermilk dough for endless fluffy layers. And to top it all off, each biscuit is sprinkled with flakey sea salt for an extra gourmet touch and to help bring out all those lovely flavors. Bake up a batch for breakfast or as a side dish and you’ll find yourself coming back to the kitchen for these all day long. 

Ingredients You’ll Need for These Rosemary Asiago Biscuits

• Asiago Cheese – You will need 2 cups of grated asiago cheese. Opt for the smaller grate rather than the wider on a cheese grater so you end up with finer shreds that blend into the dough easier. 
• Rosemary – You will need 3 tablespoons of finely chopped rosemary, no larger than a grain of rice. 
• All-Purpose Flour – You will need about 3 1/2 cups of all-purpose flour. 
• Baking Powder – You will need 1 tablespoon and 1 additional teaspoon of baking powder to help the biscuits rise and create that fluffy texture. 
• Salts – You will only need 1 teaspoon of regular table salt for the dough. After baking, each biscuit will be topped with a pinch of flakey sea salt as well. My personal favorite brand for flakey salt is Maldon Sea Salt, which can be found at Whole Foods or on Amazon, but some grocery stores carry it now too.
• Unsalted Butter – You will need about 1.5 sticks of unsalted butter. Make sure it stays cold, use it straight out of the refrigerator. The chill time in this recipe is important to ensure the butter stays cold and solid in the dough. You will also need 1 extra tablespoon of butter to melt and brush the top of each biscuit with before baking. 
• Buttermilk – You will need 1 cup of buttermilk to give the biscuits extra fluffiness! As with the butter, make sure the buttermilk is chilled straight from the fridge so the dough remains as cold as possible. 

Notes

Other Crave-Worthy Recipes You’ll Love

• Earl Grey London Fog Cookies
• Boozy Chocolate Baileys Cupcakes
• Brown Butter Shortbread Cookies

Rosemary Asiago Biscuits

★★★★★ 5 from 1 reviews

• Author: Mia
• Prep Time: 1 hours, 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 10–14 biscuits 1x
• Category: Biscuits
• Method: baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

With the perfect blend of herby, cheesy flavors, these biscuits are great as a side dish or as breakfast all on their own!

---

Ingredients

Scale 1x2x3x

• 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: 

1. Line a quarter sheet pan with parchment paper and dust generously with flour.
2. On the small opening of a cheese grater, shred the asiago cheese. Set aside.
3. Finely chop the rosemary and set aside.
4. In a large bowl, combine the flour, baking powder, and salt.
5. Add the butter and combine until the butter is broken down into pea sized bits. 
6. Add the cheese and rosemary, combine. 
7. Add the buttermilk and mix just until the dough starts to come together.  
8. 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: 

1. 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. 
2. Roll the folded dough out and fold again in the same fashion as Step 1. 
3. 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.
4. Roll out and fold like a letter one last time.
5. Roll out the final layered dough until 1/2 inch thick.
6. Cut rounds of dough with a biscuit cutter or a drinking glass, cover, and place in the freezer for 15 minutes. 
7. Preheat your oven to 425ºF while the biscuits chill. 
8. 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. 
9. 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. 

Keywords: Flakey Biscuits Rosemary Asiago Cheese