Ingredients: |
Ingredients: 2 cups all-purpose flour, plus more for rolling out
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon paprika
1 teaspoon sugar
1/4 cup or 4 tablespoons butter, cut into small pieces
1/4 cup or 4 tablespoons vegetable shortening
1 1/2 cups grated Asiago cheese (4 1/2 ounces) or use cheddar
1/4 cup thinly sliced fresh sage leaves (preferred) or 3 tablespoons dried
2/3 to 1 cup whole milk
1 large eggs, lightly beaten
1 tablespoon heavy cream
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Directions: |
Directions:Preheat the oven to 450°. In a medium bowl sift together the flour, baking powder, salt, paprika and sugar. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Stir in the cheese and sage.
Add 2/3 cup of milk and stir with a fork until the mixture just comes together. If the dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough that’s easy to roll out. Knead (fold dough over and press lightly with the heel of your hand about 5 to 6 times) on a lightly floured board. Too much handling will make the biscuits tough.
Roll or pat the dough to about ½” thick. Using a 1 1/4 to 1 1/2” biscuit cutter, cut out biscuits as close together as possible, dipping the cutter into flour each time to prevent sticking. Press straight down; don’t twist.
Transfer the biscuits to a baking sheet. Place them close together if you want a biscuit with soft sides, and about 1” apart for crusty sides.
In a small bowl stir together the egg and cream. Lightly brush the top of each biscuit with the egg wash. Bake about 8 to 10 minutes and rotate the pan. Bake an additional 8 to 10 minutes until golden brown. Move to a wire rack to cool. Serve warm or at room temperature. |
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