Name: Asiago Parmesan Cheese Biscuits with Chicken Dip recipe by Sonia Shringarpure at BetterButter
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 5
Ingredients: For Biscuits: 2 cups plain flour; 1 tsp Baking powder; 1 tsp Salt; 1/2 cup Asiago cheese; 1/2 cup parmesan cheese; 1 tsp oregano/mixed herbs (or more); 1/4 cup slivered almonds; 6 tbsp cold butter cut in tiny pieces; 2 Eggs; 1/2 cup Milk; For Dip: 1 bowl boneless rotisserie/grilled/boiled chicken shredded; 1/4 cup green peas frozen and thawed; 1/4 cup corn kernels frozen and thawed; 4-5 garlic cloves minced finely; 1 leek (white and light green parts) Washed thoroughly and sliced; 2 tbsp butter + 1 tsp olive oil; 2 tbsp plain flour; 1 cup stock (veg/chicken); 1/2 cup full cream; Salt and pepper to taste; 1/2 cup pepper jack cheese; 1/2 cup Asiago cheese; 1 tsp Red chili flakes

ABOUT Asiago Parmesan Cheese Biscuits with Chicken Dip RECIPE

A wonderful snack to enjoy for weekend specials. These biscuits can be smothered with your choice of dip or hummus or eat them just as they are. Make this a kid project and enjoy your time with your kids.

Ingredients Serving: 5

For Biscuits: 2 cups plain flour
1 tsp Baking powder
1 tsp Salt
1/2 cup Asiago cheese
1/2 cup parmesan cheese
1 tsp oregano/mixed herbs (or more)
1/4 cup slivered almonds
6 tbsp cold butter cut in tiny pieces
2 Eggs
1/2 cup Milk
For Dip: 1 bowl boneless rotisserie/grilled/boiled chicken shredded
1/4 cup green peas frozen and thawed
1/4 cup corn kernels frozen and thawed
4-5 garlic cloves minced finely
1 leek (white and light green parts) Washed thoroughly and sliced
2 tbsp butter + 1 tsp olive oil
2 tbsp plain flour
1 cup stock (veg/chicken)
1/2 cup full cream
Salt and pepper to taste
1/2 cup pepper jack cheese
1/2 cup Asiago cheese
1 tsp Red chili flakes

Instructions

To make the biscuits:
Combine flour, baking powder, and salt together in a large bowl. Whisk thoroughly. Add butter and rub it into the flour till it resembles breadcrumbs. Add the cheese and mix well with the flour.
Beat eggs lightly and remove 1 tbsp and keep aside. Combine eggs with milk and add it to the flour. Combine well to form a dough.
Dough will be sticky. Wrap it up in cling film and refrigerate for 2 hours.
Preheat oven to 180 degree centigrade. Remove the dough from the refrigerator and rest it on the kitchen counter for 10 minutes.
Divide the dough in two sections. Make two logs of the dough. Pat the dough with floured hands to make desired shapes. Keep it at least 1 inch thick. Cut the dough in vertical long strips.
Arrange them on an oven proof parchment paper lined baking tray. Brush them with egg.
Bake in oven for 30 minutes turning the tray midway through baking time as well as flipping the biscuits for an even color.
Remove from the oven and let them cool down completely.
To make the dip:
Heat a saucepan/skillet. Add butter and oil. Once butter melts, add leeks and garlic. Saute till leeks soften.
Add flour and stir fry for a minute. Combine stock and cream. Add this mixture to the pan.
Bring it to a simmer. Add chicken, peas, corn, salt, pepper, chili flakes, and the cheeses. Cook till it thickens. Serve with cheese biscuits.

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