Thanksgiving Sides: Asiago Drop Biscuits

A couple months ago my Grandma (Grammy) took me to a Mennonite-ran country store in Fleetwood, PA. Echo Hill was full of surprises, many of my favourite niche products being sold there (so if you like Whole Foods/Fresh Market: RUN to Echo Hill), many bulk products in bags that you can take home and put into jars, and so on.

Just as we were about to leave my Grammy pulls me to the dairy section and we are looking at these massive blocks of cheese.

Parmesan.

Raw Cheddar.

Smoked Gouda.

Goat's Milk Cheese.

Aged Asiago.

Without thinking I grabbed a small block of asiago and threw it in my cart. Maybe I'd enjoy it for snacking purposes.

I continue to browse and circle around a couple more aisles. I come back to my Grammy and she is still in the dairy department.

She has fished out every block of asiago. Why? To find the biggest block of course. (She's the best :'))

Turns out I do not enjoy asiago cheese for snacking as its flavour at room temp is way too intense for me. So what have I been left with? A ginormous hunk of asiago still sitting in my fridge.

So hence, this is yet another addition of, "what can I make with this leftover that I do not have to spend extra money on?"

I pondered of what I could do... I love asiago bagels, but couldn't think of another way to highlight this stinky, strong, cheese.

Then I thought, maybe I will add it to biscuits?!

Now, there are a lot of biscuit recipes out there. Some require a lot of labor, some little.

I steered to find an easy way to make these because:

1. My BF and I currently share a kitchen. Ugh I know, hopefully not much longer.

2. I am not a baker by any means, so I wanted to get this right first (then, I can build from there).

3. Honestly, unless it's a day-off and you feel enjoyment from cooking, who TF is going to make scratch biscuits unless they are stupid easy, and stupid delicious.

   
   

So, in honor of the holiday ahead of us (arguably my favourite), I thought these asiago drop biscuits might be a perfect unique twist on a staple side dish; serve them as a Thanksgiving side, or Christmas side!

Asiago and Scallion Drop Biscuits

Ingredients:

• 2 cups flour

• 1 tbsp. baking powder

• 1 tsp. salt

• 1/2 tsp. garlic powder

• 1 stick melted butter

• 3/4 cup milk

• grated asiago cheese

• sliced scallion

• freshly cracked pepper

• "Slap Ya Mama" cajun spice blend

Method:

1. Preheat the oven to 425*.

2. Grease your baking sheets if needed, or line with parchment.

3. Grate your asiago cheese on the medium side of your box grater. Set to the side.

4. Thinly coin your scallions, separating the dark green ends from the light green/white base. Set to the side.

5. In a large mixing bowl add your dry ingredients (Flour, baking powder, salt, garlic powder, and freshly cracked black pepper) and whisk to combine.

6. Now add your grated asiago and dark green scallion ends to the bowl. Using a large spatula/spoon to toss everything together.

7. In a microwave safe dish, melt your butter, and measure out your 3/4 cup of milk.

8. To the large mixing bowl, add the wet ingredients. Stir/mix until the batter is just moistened. Do not over work it.

9. Next, take a heaping tablespoon amount of the batter, "drop" it onto your baking sheets, leaving 1 inch of space between them.

10. Bake for 9-11 minutes, or until golden. (15-17 minutes if doubling biscuit size)

11. Optional: after removing from the oven, brush with melted butter and sprinkle flaky salt on top.

    
    

Enjoy! These make for an amazing side-kick to soups, holiday meals, and even as a fun addition to your breakfast plate. Let me know what you think of this recipe in the comments below! What should I make next for my Thanksgiving sides?

PS: In the photographs, the biscuit is pictured double in size, as the recipe was doubled. If you double the size of the biscuit, cook time will be between 15-17 minutes.