This week I’m taking a break from my regularly scheduled desserts for a Rosemary Asiago and Roasted Garlic Biscuits. A little while back, King Arthur Flour reached out to me and a handful of other food bloggers to see if we would participate in their Campaign for “Better Biscuits”. I, of course, agreed—because who doesn’t love biscuits? A few weeks ago I received my lovely package of King Arthur Self-Rising Flour, a few biscuit baking tips, some recipe cards, and the contact information for King Arthur Flour’s Baking Hotline. Now, before I go any further, can we talk about this Baking Hotline? Does anyone remember when President Bartlett discovered the Butterball Hotline on The West Wing? I feel just like that. If you call 855.371.BAKE, you can talk to a team of baking experts and get answers in an instant! I love it.
Okay, back to the recipe. I love cheese. I’m the type of person who goes to a restaurant and orders a menu item based on one or two ingredients. Asiago and rosemary definitely top that list. Classic biscuits are amazing, but biscuits with rosemary, asiago, and roasted garlic? Next level flavors in my book. I made so many variations of these biscuits that my kitchen became a biscuit factory. I wanted to get the combination of flavors just right for all of you, but I didn’t mind one bit. King Arthur’s Self-Rising Flour makes this recipe so easy!
Yields 12-17 biscuits
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- 2 cups King Arthur Unbleached Self-Rising Flour
- 5 ounces Asiago
- 3 cloves of Garlic
- 1 1/2 tablespoons Olive Oil
- 3 1/2 tablespoons fresh Rosemary
- 1 stick cold Unsalted butter, cubed
- 1 1/4 cup Heavy Whipping Cream
- Chop the root ends of the cloves and place in a pan with the olive oil. Roast the garlic in the oil until golden brown and the cloves start to give off a nutty, warm smell.
- Combine flour, asiago, garlic, rosemary, and butter in a food processor or blender and puree until smooth.
- Slowly pour 1 cup of heavy cream into the food processor and pulse until the dough starts to come together.
- Mold the dough together on a lightly flowered surface into a large round disk and wrap with plastic wrap. Refrigerate for 1.5-2 hours.
- Preheat the oven to 425 degrees F. Line the baking trays with parchment paper and set aside.
- Roll out the dough until it 3/4-1 inch thick on a lightly floured surface. Using a 2-inch round biscuit cutter, cut rounds of dough and transfer to the baking tray.
- Brush the tops of the biscuits with the remaining 1/4 cup of heavy whipping cream. Bake for 15-18 minutes.
- Remove from the oven to cool for 10 minutes before serving. Biscuits can be re-warmed in the oven at 300 degrees F for 10 minutes.
Side note: If you want to step up your biscuits and gravy game, you should keep this recipe in your back pocket. Also, if you do make biscuits and gravy, please invite me—I’ll bring the mimosas! What’s your favorite biscuit recipe? Let me know in the comments below!
This is a sponsored post in partnership with King Arthur Flour.