Saw this in Cooking For 2 Magazine from Taste of Home. Can't wait to try it! Hubby loves biscuits, and I'm usually too tired or rushed in the morning to make them and don't think about them for dinner at night.
Yield: 8 biscuits Just mix up the basic dough, divide in half, stir in the different flavors and come up with 2 kinds of biscuits to have on hand!
2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
2/3 cup 2% milk (I only keep soy or skim on hand)
Asiago Garlic Variation:
1/2 cup shredded Asiago cheese, divided
1/2 tsp garlic powder
1/2 tsp dried minced onion
Sesame Herb Variation:
1/2 tsp dried marjaram
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sesame seeds
In small bowl, combine flour, baking powder sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients just until moistened.
Turn dough onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup of cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4" thickeness; cut with floured 3 inch biscuit cutter. Sprinkle with remaining cheese.
For sesame herb biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.
Arrange biscuits in a single layer in an ungreased 9x13x2" baking pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.
To use frozen biscuits: Place on a baking sheet coated with nonstick spray. Bake at 400 Degrees F for 15-20 minutes or until golden brown. Serve warm.
1. Leaving out the garlic powder in the Asiago cheese and brush the tops with garlic butter instead. Or substitute your favorite cheese for the Asiago. If you don't have Asiago cheese on hand, you can sub Parmesan or Romano. Asiago is a little sweeter than both of those cheeses.
2. Changing the herbs in the Sesame Herb. Try oregano, tarragon, or an Italian Herb mix. For added flavor stir in some shredded cheese.
3. Serve the biscuits with flavored butter. Simply blend any chopped fresh herbs you have on hand with softened butter.
4. Using half the dough without seasonings to make breakfast biscuits. Slice and add an egg and sausage or bacon, or spread with cream cheese and jelly.
5. Adding dried cranberries or raisins to the basic dough along with the grated rind of a lemon or orange for a fruity scone-like snack.
Nutrition: 1 biscuit (without variations): 249 cal, 13 g fat, 3 g sat fat, 28 mg chol, 366 mg sod, 26 g carb, 1 g fiber, 5 g protein
Cooking For 2 Fall 2007 Mag. p 9