Recipe Developed by Yelim Jo Lee, Culinary Student from Toronto Liason College
chilled and diced
washed, trimmed, and diced
white part only
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