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Rosemary Asiago Bacon Biscuits

Rosemary Asiago Bacon Biscuits


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Studded with salty bacon, earthy rosemary and sharp Asiago cheese, nobody will guess that these easy biscuits started from a box.MORE+LESS-

2 1/4

cups Original Bisquick™

1/2

cup grated Asiago cheese

1/4

cup crumbled, cooked bacon

1

tsp finely minced fresh rosemary

Hide Images

  • 2

    In a medium bowl, stir together the Bisquick™ and milk, Asiago, bacon and rosemary until it forms a ball.

  • 3

    Turn out the dough onto a floured cutting board and knead for 1 minute. Roll out with a floured rolling pin to 1/2-inch thick. Cut out biscuits with a 3-inch round cutter, re-rolling dough as necessary.

  • 4

    Place the biscuits on an ungreased nonstick baking sheet. Bake for 8-10 minutes, until golden.

  • 5

    Serve hot, with butter.

No nutrition information available for this recipe

More About This Recipe

  • Fresh, fluffy biscuits studded with bacon, rosemary and Asiago -- in just 20 minutes? You bet! Come on along -- we'll show you how!

    These Rosemary Asiago Bacon Biscuits start with Bisquick to make life extra easy.

    Here's all you need. Use precooked bacon if you are short on time. And don't worry -- with a sharp knife, chopping the fresh rosemary takes only seconds.

    Mix the Bisquick and milk in a medium bowl.

    Add the bacon, cheese and rosemary.

    Make it into a lumpy, rough dough.

    Then roll it out and cut 6 biscuits that are 3-inches in diameter.

    How easy and quick was that? Easy, beautiful golden biscuits ready to enjoy.

    Secrets of Perfect Biscuits

    Start with fresh ingredients. Old baking powder or baking soda can spell disaster for biscuits, so be sure that your ingredients are fresh.
    Knead the dough briefly.This is important, even if you are making biscuits from a baking mix. Work the dough with your floured hands on a floured board (it’ll be sticky – you need the flour to prevent it from sticking to anything). Your dough should look smooth, not rough, when you cut it, but you shouldn’t knead it more than maybe 10 times.
    Press the cutter straight down and pull straight up. The urge to twist is huge. I know. But if you twist the biscuit cutter, you seal the edges and prevent the biscuit from properly rising. Don’t do it. If you’re tempted, switch to fluted cutters!

    More Beautiful Biscuit Recipes

    Cheese Garlic Biscuits Recipe
    Sweet Potato Biscuits Recipe
    Glazed Raisin-Cinnamon Biscuits Recipe
    Cranberry-Walnut Biscuits Recipe
    Orange Cream Cheese Biscuits Recipe

    Featured Recipe

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about home cooking and raising a healthy family at Sarah’s Cucina Bella.


Crock-Pot Biscuit Breakfast Casserole + Video

This slow cooker breakfast casserole is the perfect way to start the morning off right with a hearty and delicious breakfast! My family loves breakfast casseroles year round but this breakfast casserole is PERFECT for Christmas morning breakfast or brunch.

Canned refrigerator biscuits are combined with eggs, cheese and bacon for a casserole that will make your mouth water!

Ingredients Needed:

  • Butter – This is for greasing your slow cooker. You can also use non-stick cooking spray. But butter adds a little flavor.
  • Refrigerated Biscuits – Such as Pillsbury brand. But the generic version works just fine. I like to use the buttermilk biscuits. Avoid the flaky layers kind however as those just don’t tend to cook well in this recipe.
  • Eggs – Unless specified, large eggs are always used in our recipes. You can use this egg size conversion chart if you have other sized eggs on hand.
  • Milk – I used fat-free milk but use whatever fat percentage milk you normally use. This recipe has not been tested with non-dairy milk.
  • Shredded Cheddar Cheese – For best results shredding your own cheese is always recommended. However if you are in a pinch for time feel free to use the pre-shredded cheese you can purchase at the grocery store.
  • Bacon– The bacon in this recipe needs to be cooked before adding it to the slow cooker. This step takes a few extra minutes.
  • Fresh Parsley – Totally optional but it adds a nice pop of color!

Directions:

  1. Butter the sides and bottom of either a 3.5 quart casserole or 6 quart oval slow cooker.
  2. Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker.
  3. In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
  4. Pour egg mixture evenly over the top of the biscuits.
  5. Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked.
  6. Optional: Garnish with a sprinkle of chopped fresh parsley before serving.

Products Needed:

  • 3.5 quart casserole slow cooker OR 6 quart oval slow cooker
  • Measuring Cups
  • Medium Mixing Bowl
  • Large Frying Pan
  • Knifes
  • Cutting Board

Watch The Crock-Pot Biscuit Breakfast Casserole Video:


Buttered Rosemary Rolls

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

I had some rolls like these in a restaurant once. Just after I placed an order for a ribeye steak and macaroni and cheese (excessive much?) the waiter brought a small iron skillet of bread to our table. They were warm, soft dinner rolls with the most delectable rosemary flavor and I couldn&rsquot control myself. Within seconds, the rolls were gone and I was frantically scanning the restaurant for our waiter so I could request some more, which I eventually did.

Three iron skillets of bread later, I was wishing I could cancel the steak and noodles. I&rsquod eaten so many rolls, I smelled like rosemary for days. People kept stopping me, asking which Aveda product I was wearing.

I duplicated these rolls the other day using&mdashbrace yourselves&mdashbasic frozen dinner rolls. The star of this show is really the rosemary (and another surprise ingredient stay tuned) and I actually find the texture and flavor of rolls from frozen dough to be not bad at all! But if you&rsquore a from scratch purist, you can substitute your own homemade dough or use the dough from my cinnamon rolls. Anything will do!

These are frozen dinner rolls, sold at the supermarket. I use the Rhode&rsquos brand in the orange package, but you might have different brands available in your neck of the woods.

This is a rusty iron skillet, probably 7 to 8 inches in diameter. Rusty, because I never seasoned it properly, and rusty, because I probably let it soak for a long time once and didn&rsquot dry it properly.

Basically, I can&rsquot be trusted. But we&rsquoll cover that in a separate post.

Generously coat the pan with some olive oil&hellipor some good ol&rsquo cooking spray.

Now place the frozen rolls in the pan, leaving plenty of rising room around each one.

I got about seven in this pan I wouldn&rsquot want it any more crowded than this since the rolls will probably double in size by the time they&rsquore finished rising.

Now cover them with plastic wrap or a dish towel&hellip

And put them in a non-drafty spot in your kitchen. Walk away for a good three hours (check the directions on the package) and allow them to rise. (Obviously, you&rsquoll need to start these earlier in the day if you want to serve them for dinner.)

Yeast is a powerful animal.

I&rsquoll probably let them rise another 20 minutes or so, just to ensure that they&rsquoll be light and fluffy. And as you can see, we wouldn&rsquot have wanted to cram them any closer together they&rsquoll puff up even more once they bake!

Rosemary. Yum. I need it in my life.

Strip off the leaves and chop the rosemary.

Throw a little butter (regular, salted) into a microwave-safe bowl&hellip

&hellipAnd melt it in the microwave.

Now, grab the most pathetic, beaten up pastry brush that you can find in your kitchen (it&rsquoll make me feel better about myself) and very lightly brush butter over the tops of the rolls. They&rsquore light and fluffy and risen, remember, so you don&rsquot want to smush.

Now, you could easily stop here and bake them as they are if you just want a nice pan of dinner rolls. In the iron skillet, they make a pretty presentation!

But I&rsquom not stopping there.

I never stop there. Stopping there is my least favorite thing to do in life.

Sprinkle rosemary all over the top. It&rsquos very, very flavorful, so you don&rsquot have to do too much.

Now, very gently brush a little more butter over the top, just to coat the rosemary and break a few rules.

But we&rsquore still not finished. If you have any good, coarse sea salt, grab it. (My friend Alice gave this to me when we met last month I used it to make the sea salt truffles a couple of weeks ago, and I absolutely cherish the stuff.)

That&rsquos right. Just sprinkle a tiny bit of sea salt over the tops of the rolls.

You must trust me on this one.

It does make the first bite a little salty, but there&rsquos enough plain bread underneath the crusty top to balance it&hellipand it really brings out the flavor of the rosemary.

Now just pop the skillet into the oven a bake. Follow the temperature directions on the dough package I did 400 degrees for about 16 or 17 minutes, I think.

Note: Definitely bake them for an adequate amount of time let the top get really golden brown. You want the bottom of the rolls to be sure to be done. For this reason, it&rsquos best to keep the skillet no higher than the middle rack of the oven.

Note #2: Don&rsquot be alarmed if you look in the oven and the rolls have poufed way over the top of the pan. They&rsquoll settle down slightly when you take them out.

Now, just give &rsquoem another tiny brush of butter.

I have one thing to say to these rosemary rolls:

Wanna be loved? Park these on the dinner table next time you have guests over.

Just make sure you have a couple of extra skillets ready to bake. Because if you run out, you won&rsquot so much be loved anymore.


_________________________________________________

Maple Mayonnaise

1 Tablespoon Dijon mustard

  1. Combine all in bowl and whisk until completely incorporated
  2. Place in refrigerator until ready to use

Burger Assembly

2 Tablespoons butter, separated

Venison patty. We used 8oz, but it&rsquos up to you

¼ Inch thick cut piece of ham

Cheddar cheese, or whatever cheese you like

1 Burger bun split and grilled or toasted and held warm

2 Tablespoons Maple Mayonnaise

  1. In nonstick pan over medium heat melt 1 Tablespoon butter
  2. Salt burger on both sides
  3. Place burger in pan
  4. Cook until desired temperature is achieved. If you like medium rare like me and you have a ½ inch thick patty it will take about 3-4 minutes a side
  5. Remove burger from pan and cover with foil while remaining ingredients are cooked
  6. Place ham in pan, place bacon on top of ham and cheese on top of that
  7. Pour water in pan and cover with lid or foil and stem until cheese is melted
  8. Remove from pan and place on top of burger and cover again with foil
  9. Clean pan with dry towel and place back on pan with remaining 1 Tablespoon butter

10. Once butter is melted cook eggs the way you want

  1. Place 1 Tablespoon maple mayonnaise on top bun and 1 Tablespoon on bottom bun
  2. Place burger on bottom bun
  3. Place eggs on top of burger
  4. Serve

Bubble Bread

This simple recipe is a crowd-pleasing appetizer. Dozens of miniature biscuits are snuggled together, coated in a generous dose of herbed garlic butter, and baked to golden perfection. Each bite-size biscuit is a little bubble of fresh-baked bliss, familiar and comforting, but also fun. If you're not cooking for a crowd, this recipe is easily cut in half and baked in a 9-inch pan for a family-sized weeknight side dish.

The little secret of this recipe is canned biscuits. They make this dish so simple and speedy that kids can help—they’ll love to form the mini rolls. You can certainly use other kinds of dough, like store-bought bread or pizza dough, but a huge advantage with the biscuits is that they come pre-portioned, easy to separate into all those little bubbles.

The process only has three basic steps: melt and infuse the butter, shape the rolls, then coat and bake. There’s no need for the dough to rise, so the whole recipe takes under an hour from start to finish—a treat for your schedule as well as your palate.


50 Cheese Appetizer Recipes

Please any crowd with these fun starters from Food Network Magazine.

Related To:

Easy Party Bites

Create the ultimate party spread with Food Network Magazine's 50 Cheese Appetizers. Choose from dozens of tasty starters like cheese dips, crostini and more.

Photgraphs by Justin Walker

Parmesan Cheese Straws (No. 1)

Honey-Walnut Goat Cheese (No. 11)

Ricotta-Pistachio Crostini (No. 12)

Fig-Walnut Cheese Balls (No. 18) and Bacon-Chive Cheese Balls (No. 19)

18. Pulse 8 ounces softened goat cheese and 4 ounces gorgonzola dolce in a food processor until smooth. Mix in 3 tablespoons finely chopped dried figs chill. Form into 1-inch balls roll in freshly ground pepper and finely chopped candied walnuts.

19. Mix 8 ounces softened cream cheese, 1 cup shredded gouda, 2 chopped cooked bacon slices, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and hot sauce to taste chill. Form into 1-inch balls roll in chopped chives.

Fig and Cheese Toasts (No. 20)

Olive-Asiago Flatbread (No. 21)

Spanakopita Tartlets (No. 23)

Warm one 10-ounce package thawed frozen creamed spinach as the label directs. Stir in 1/2 cup crumbled feta and 2 tablespoons each chopped scallions and dill. Fill 30 frozen mini phyllo shells with the mixture. Bake at 400 degrees F until set, 15 minutes. Cool slightly.


How to Make Biscuits

A step-by-step photo tutorial on How to Make Biscuits with make ahead baking advice and customization ideas with flavorful add-ins.

Yield: 10 -12 biscuits

Prep Time: 10 minutes

Cook: 30 minutes

This post is sponsored by Clabber Girl. All opinions provided are my own.

Recently Clabber Girl challenged me to use their baking powder in a series of posts all about biscuits (I have the best job ever). So I kicked off the series testing out butter vs. shortening biscuits, be sure to check out that post to see which is the best!

Now I’m moving on to showing you exactly how to make perfect biscuits with step-by-step photos and ALL of my favorite tips, tricks, and advice to ensure flavorful, buttery, flaky, and tender biscuits. There’s nothing as comforting as a batch of warm homemade biscuits fresh from the oven.

Warning: this post is chock-full of helpful and mouthwatering photos! So if you’d like to learn how to make glorious, heavenly, scrumptious biscuits, keep reading.

Also be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips and stay tuned for another post all about biscuits coming soon!


Biscuits require just a few simple ingredients, most of which you probably already have on hand! I like to add a touch of sugar to my biscuits for a lovely well-rounded flavor, but feel free to leave it out if you prefer.


In a large bowl combine the flour, sugar, Clabber Girl baking powder, baking soda, and fine salt. Next add in 6 tablespoons of chilled and cubed butter. I like to cut my butter into little cubes and pop them in the freezer while I gather the other ingredients and preheat the oven. The key to flaky biscuits is ultra cold chunks of butter that melt while the biscuits bake and create tiny pockets of steam to lift the dough into flaky layers. Yum!


Use a pastry blender to cut the butter into the flour until the mixture resembles coarse meal (I love this sturdy pastry blender from OXO). You want some larger chunks of butter to remain. The faster you do this, the better, because remember the butter must keep cold!


Next pour in the buttermilk and stir until JUST combined, until the flour is just incorporated and then whatever you do, stop mixing. The key to tender biscuits is a light hand if you overmix the biscuits will end up dry, tough, and dense. No one wants that!

TIP: Use real buttermilk if possible, not a DIY substitute, because it is a crucial part of the biscuits.


As you can see, the dough will be quite loose and sticky which is just what we want.


All these steps can also be done in the food processor, which is actually my preferred method of biscuit making. It’s quick and easy and best of all, the food processor works fast enough to keep the butter perfectly cold.


Just make sure you do not over-process the dough, it will only take a few pulses to bring all the ingredients together.


Turn the dough out onto a well-floured work surface and sprinkle with more flour. Gently pat the dough out into a 1/2-inch thick round, rotating often to ensure the dough isn’t sticking. If you want REALLY tall biscuits, feel free to shape the dough to 3/4-inch or even 1-inch thickness instead. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles. Do not twist the biscuit cutter doing so may prevent the biscuits from rising. Straight up and down! Place the biscuits on parchment lined baking sheets.

TIP: If you want to skip rolling out and cutting the dough, simply drop the biscuit dough by scant 1/4-cup portions onto the baking sheet.


Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes.

TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it’s preheated when it’s really 15 to 20°F cooler.

The best part about making homemade biscuits is that the options for flavor customization are virtually limitless! I LOVE to add cheese to my biscuits, especially sharp cheddar!


Simply add in any extra flavorings and ingredients as the dough comes together, again being careful not to mix too much.


Who could say no to these golden brown cheesy, buttery, flaky, tender biscuits?! Here are some more scrumptious add-in ideas, feel free to get creative and mix-and-match.

Biscuit Add-Ins:

Cheese – 1 cup shredded or crumbled cheese such as cheddar, Gruyere, Parmesan, Asiago, goat cheese, feta
Bacon – 4 to 5 slices crisp cooked bacon, crumbled
Green Onions – 1/4 cup sliced green onions
Fresh herbs – 1 tablespoon chopped rosemary, thyme, chives, sage, parsley
Garlic – 1/2 teaspoon garlic powder
Jalapeno – 1 jalalpeno, seeded and diced
Chipotle – 1 tablespoon finely minced canned chipotle chiles in adobo
Black Pepper – 1 teaspoon coarsely ground black pepper and more for sprinkling on top before baking

Biscuits also taste great with gravy, of course, or a smear of jam or a spoonful of honey. They make fabulous breakfast sandwiches.

Make Ahead and Storage:

To make the biscuits ahead of time, simply place the unbaked rounds of biscuit dough on a parchment lined baking sheet and freeze until solid. Remove them to an airtight container and freeze for up to 2 months. Bake as directed, adding an additional 5 minutes to the baking time, or until golden brown. This is also perfect if you don’t want to bake the entire batch or want biscuits ready on demand.


Foodandwinegirl's Blog

Ah Canadian Winter. Long, dark days, snow covered EVERYTHING and bone chilling temperatures. And boy this year, did we get a duesy! My recipe for keeping warm: warm, hearty foods like chili, stews and homemade soups. One of the “make or break” aspects to this type of meal is the bread you serve with it. Bread is the perfect accessory on cold, wintry days offering carbs for extra insulation (haha) and acting as the perfect tool to soak up all the yummy juices off your empty plate. I have included my current top three bread recipes below. All of them are fairly easy to make and I have included some of my own tips as well. Keep Warm!

Tips: I would serve this bread with a run-o- the mill noodle soup. This apperitif brings together many rich, strong flavours and you certainly do not want anything fighting with them.

-I found the olive flavour to be more prominent than I expected. If you are not an olive lover, don’t add in the full 2/3 of a cup….or double up on the bacon)

-I’ve also substituted these three ingredients for roasted red peppers, sun-dried tomatoes, feta and rosemary…divine!

Tips: For those who are sensitive to spicy foods, these do pack a bit of a punch. However, the great thing about the cayenne spice in these biscuits is that the heat builds slowly so you have an oortunity to tasty the buttery buscuit and sharp cheddar flavours as well.

-Serve warm! Obvious, I know, but there is a drastic difference in the taste of these biscuits when they are cold. The warmth seems to emphasize every flaky layer.

-After the butter bath, I finish my cheddar biscuits off with a sprinkling of sea salt

Tips: Perfect with homemade tomato soup or for a more savoury treat, serve with a smear of garlic cream cheese.

-I have switched out the extra old cheddar cheese for Asiago. Still very tasty but the sharp sweet/but strong taste offers a unique new layer of flavour


Maple Bacon Cheddar Biscuits

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat transfer bacon to a paper towel-lined plate.

Step 2.

In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet place in the freezer for 15 minutes.

Step 3.

Remove biscuits from the freezer. Place into oven and bake for 15-18 minutes, or until golden brown. In a small bowl, whisk together the remaining 2 tablespoons maple syrup and butter. Serve biscuits warm, brushed with the maple-butter mixture


Watch the video: Εύκολο Γλυκό Ψυγείου με μπισκότα OREO - Pudding Cake with Oreo (June 2022).