Asparagus Biscuit

Recipe Developed by Yelim Jo Lee, Culinary Student from Toronto Liason College


  • 2 cups all-purpose flour
  • 1 tsp salt divided
  • 1/4 tsp black pepper
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter chilled and diced
  • 1/2 cup milk
  • 1/2 lb Ontario asparagus washed, trimmed, and diced
  • 1/4 cup sliced leek white part only
  • 2 cloves roasted garlic chopped
  • 1/2 tsp lemon zest
  • Melted butter for brushing
  • Optional: sunny side up eggs, grilled asparagus, Hollandaise sauce


  • Preheat oven at 425°F (220°C) and prepare a parchment lined baking tray.
  • In a large stainless bowl add flour, salt, pepper and baking powder. Cut in cold butter until it forms coarse crumbs the size of small peas. Stir in milk until just combined.
  • While in the bowl, gently fold in asparagus, leeks, roasted garlic and lemon zest. Dust the table with flour and take the dough out from the bowl and knead for 1 minute.
  • Use your hand to flatten the dough to 1-inch thickness. Then wrap the dough and rest in the fridge for 5 minutes.
  • Lightly dust a 2 3/4 inch round cookie cutter and cut out 10 biscuits. Gently rework the dough if needed.
  • Place biscuits of the baking tray and brush with melted butter. Bake for 15 minutes. Enjoy warm with your choice of toppings!


Servings: 10 biscuits
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