Asparagus Biscuit Loaf
Following is my vegetarian version of a Tuna Biscuit Ring recipe that I cut out of a Gold Medal Flour bag almost 40 years ago. I’ve served it a lot over the years sometimes using salmon. I stopped making it into a ring shape because it was almost always lopsided though very interesting! When I managed to shape it just right it was quite the centerpiece on the table. I also cut back on tuna, though I love it, because of the mercury levels in the fish.
Our asparagus patch is on the down swing here in Wisconsin but obviously this dish is quite adaptable to whatever vegetable is in season. Served with cheese sauce it is quite a filling dish. For a lighter version make a mushroom gravy using thickened broth. Either way it’s a quick dish to make and not as complicated as it might seem. (Prepare the gravy while the loaf is baking. Voila!)
Asparagus Biscuit Loaf
1 egg, slightly beaten 2 cups cooked chopped asparagus or mixture of whatever veggies you like ½ cup chopped onion ½ cup shredded sharp cheddar, swiss, feta or your favorite cheese ½ cup snipped parsley or other herbs or micro-greens from your garden ½ tsp. seasoned salt, celery salt or spike ¼ tsp. pepper
Heat oven to 375 degrees. Reserve 2 tbsp. of the egg; set aside. Mix remaining egg, asparagus, onion, cheese, parsley, salt and pepper. Prepare Biscuit Dough. Roll dough into rectangle, 15″ x 10″; spread with mixture. Roll up & pinch dough together, beginning at wide side. Place loaf seam side down on greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through loaf at 1″ intervals. Turn each section on its side (alternate sides); brush with reserved egg. Bake 25-30 minutes. Serve with hot cheese sauce or your favorite mushroom gravy (a recipe here).
Biscuit Dough 2 cups flour – I usually use 1 cup unbleached and 1 cup whole wheat 3 tsp. baking powder ½ tsp. salt ¼ cup olive oil mixed with ¾ cup milk or water
Measure flour, baking powder and salt into bowl. Stir in liquid to make a soft, puffy, easy-to-roll dough. Round up dough on lightly floured surface. Knead lightly 20-25 times, about ½ min.
Cutting the Loaf
Cheese Sauce
¼ cup butter or olive oil ¼ cup flour ½ tsp. salt ¼ tsp. pepper 2 cups milk of your choice ½ tsp. dry mustard 1 cup shredded sharp Cheddar cheese (about 4 oz.)
In sauce pan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in hot milk. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in mustard and cheese; heat until cheese is melted.
Glazing
