Asiago-Black Pepper Drop Biscuits

3 Reviews
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8 servings (serving size: 1 biscuit)
December 2005
RECIPE BY Cooking Light

These savory biscuits are incredibly easy to make, as there's no need to roll or cut out the dough. If the batter seems too thick, you can add another tablespoon of fat-free buttermilk.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 tablespoons chilled butter, cut into small pieces
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 3/4 cup fat-free buttermilk
  • Cooking spray

Nutritional Information

  • Calories 125
  • Caloriesfromfat 31%
  • Fat 4.3g
  • Satfat 2.4g
  • Monofat 1.4g
  • Polyfat 0.2g
  • Protein 4.9g
  • Carbohydrate 16.7g
  • Fiber 0.6g
  • Cholesterol 12mg
  • Iron 1mg
  • Sodium 285mg
  • Calcium 134mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. Drop dough into 8 equal mounds on a baking sheet coated with cooking spray. Bake at 450° for 13 minutes or until edges are lightly browned.

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Ratings & Reviews

veryslowcook's Review

Ster9599
December 03, 2012
Easy and tasty. I added a half cup of spent grains (from brewing beer), which added texture and fiber, but probably made the biscuits a little less pretty and indulgent. Had to add several minutes to the cooking time.

skspillman's Review

veryslowcook
August 28, 2011
I followed the recipe exactly and they turned out wonderfully. Served alongside some oven-fried chicken for company. I will definitely make these again.

Ster9599's Review

skspillman
January 06, 2011
These biscuits are delicious and easy to make. So nice to just drop the dough versus using a biscuit cutter. Last time I used whole wheat pastry flour and was not as pleased with the results as usual. I will stick with regular all purpose. Also, I tried making them a day ahead...and they weren't as good (not surprising). When made according to the recipe, these are fantastic.