Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup Asiago cheese, freshly shredded
  • 1 tablespoon dried Italian herbs
  • 3/4 cup cold whole milk
  • 2 tablespoons melted butter
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons Asiago cheese, shredded

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, baking powder, salt, black pepper, and dried Italian herbs.
  3. Stir in 1 cup of shredded Asiago cheese, ensuring the cheese is well-coated in flour to prevent clumping.
  4. Add the chilled, cubed butter to the flour mixture. Use a fork or pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Pour in the cold milk. Use a spatula to stir gently until a shaggy mass forms. Do not knead the dough.
  6. Turn the dough onto a floured surface and gently pat it into a disk. Use a biscuit cutter or glass rim to cut 8 biscuits.
  7. Place biscuits on the prepared baking sheet. Brush the tops with melted butter and sprinkle with chopped fresh parsley and the remaining 2 tablespoons of Asiago cheese.
  8. Bake for 20 minutes or until the biscuits are mahogany-colored and golden brown.