Bakers Authority

Asiago And Rosemary Pies

With the Asiago and rosemary these biscuits add a nice crunch to a cheese board. Plus you can cut them into any shape to go along with any theme or holiday.



Ingredients:

1 1/3 cup flour

1 cup Asiago, finely grated

A zest of lemon

2 tsp fresh rosemary, chopped

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup raw walnuts

1/8 tsp cayenne

1/2 cup cold butter, cubed

2 egg yolks

2 tbsp lemon juice

 

Instructions:

1. Combine flour, Asiago, lemon zest, rosemary, salt, pepper, and walnuts in a food processor and pulse until you have coarse crumbs. Add butter and pulse a few more times, stop when the butter pieces are a little smaller than peas.

2. In a separate bowl, mix together the egg yolks and lemon juice, then slowly stream that into the food processor. The dough should come together in a shaggy dough ball. Turn the dough out on a floured surface, gently knead a couple times to bring it all together, and then roll out into a 1/4 inch thick disc.

3. Use a cutter to cut out the shapes you want, lay them on a parchment-lined baking sheet, and freeze for an hour before baking. (Note: You can also roll the dough into two logs about an inch in diameter. Wrap each log in plastic wrap and cut logs into 1/4 inch thick slices before baking).

4. When you’re ready, preheat oven to 375 F, sprinkle some flake salt on top, and bake for 15-20 min until golden brown.

 

 

Tools:

Time

TOTAL TIME: 30 MIN

$0.00

With the Asiago and rosemary these biscuits add a nice crunch to a cheese board. Plus you can cut them into any shape to go along with any theme or holiday.



Ingredients:

1 1/3 cup flour

1 cup Asiago, finely grated

A zest of lemon

2 tsp fresh rosemary, chopped

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup raw walnuts

1/8 tsp cayenne

1/2 cup cold butter, cubed

2 egg yolks

2 tbsp lemon juice

 

Instructions:

1. Combine flour, Asiago, lemon zest, rosemary, salt, pepper, and walnuts in a food processor and pulse until you have coarse crumbs. Add butter and pulse a few more times, stop when the butter pieces are a little smaller than peas.

2. In a separate bowl, mix together the egg yolks and lemon juice, then slowly stream that into the food processor. The dough should come together in a shaggy dough ball. Turn the dough out on a floured surface, gently knead a couple times to bring it all together, and then roll out into a 1/4 inch thick disc.

3. Use a cutter to cut out the shapes you want, lay them on a parchment-lined baking sheet, and freeze for an hour before baking. (Note: You can also roll the dough into two logs about an inch in diameter. Wrap each log in plastic wrap and cut logs into 1/4 inch thick slices before baking).

4. When you’re ready, preheat oven to 375 F, sprinkle some flake salt on top, and bake for 15-20 min until golden brown.

 

 

Tools:

Time

TOTAL TIME: 30 MIN

With the Asiago and rosemary these biscuits add a nice crunch to a cheese board. Plus you can cut them into any shape to go along with any theme or holiday.



Ingredients:

1 1/3 cup flour

1 cup Asiago, finely grated

A zest of lemon

2 tsp fresh rosemary, chopped

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup raw walnuts

1/8 tsp cayenne

1/2 cup cold butter, cubed

2 egg yolks

2 tbsp lemon juice

 

Instructions:

1. Combine flour, Asiago, lemon zest, rosemary, salt, pepper, and walnuts in a food processor and pulse until you have coarse crumbs. Add butter and pulse a few more times, stop when the butter pieces are a little smaller than peas.

2. In a separate bowl, mix together the egg yolks and lemon juice, then slowly stream that into the food processor. The dough should come together in a shaggy dough ball. Turn the dough out on a floured surface, gently knead a couple times to bring it all together, and then roll out into a 1/4 inch thick disc.

3. Use a cutter to cut out the shapes you want, lay them on a parchment-lined baking sheet, and freeze for an hour before baking. (Note: You can also roll the dough into two logs about an inch in diameter. Wrap each log in plastic wrap and cut logs into 1/4 inch thick slices before baking).

4. When you’re ready, preheat oven to 375 F, sprinkle some flake salt on top, and bake for 15-20 min until golden brown.

 

 

Tools:

Time

TOTAL TIME: 30 MIN

With the Asiago and rosemary these biscuits add a nice crunch to a cheese board. Plus you can cut them into any shape to go along with any theme or holiday.



Ingredients:

1 1/3 cup flour

1 cup Asiago, finely grated

A zest of lemon

2 tsp fresh rosemary, chopped

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup raw walnuts

1/8 tsp cayenne

1/2 cup cold butter, cubed

2 egg yolks

2 tbsp lemon juice

 

Instructions:

1. Combine flour, Asiago, lemon zest, rosemary, salt, pepper, and walnuts in a food processor and pulse until you have coarse crumbs. Add butter and pulse a few more times, stop when the butter pieces are a little smaller than peas.

2. In a separate bowl, mix together the egg yolks and lemon juice, then slowly stream that into the food processor. The dough should come together in a shaggy dough ball. Turn the dough out on a floured surface, gently knead a couple times to bring it all together, and then roll out into a 1/4 inch thick disc.

3. Use a cutter to cut out the shapes you want, lay them on a parchment-lined baking sheet, and freeze for an hour before baking. (Note: You can also roll the dough into two logs about an inch in diameter. Wrap each log in plastic wrap and cut logs into 1/4 inch thick slices before baking).

4. When you’re ready, preheat oven to 375 F, sprinkle some flake salt on top, and bake for 15-20 min until golden brown.

 

 

Tools:

Time

TOTAL TIME: 30 MIN

Contact us for details

Contact us for details

Contact us for details