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1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, sugar, baking powder, baking soda, 1/4 teaspoon of the pepper, and the garlic powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Asiago cheese. Make a well in the center of the flour mixture; set aside. In a small bowl stir together the egg and the 1/2 cup buttermilk. Add the egg mixture all at once to the flour mixture. Using a fork, stir just until moistened.
2. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough into a 12x6-inch rectangle. Brush top lightly with additional buttermilk. Sprinkle rectangle evenly with the remaining 1 teaspoon pepper and the cumin seeds; press lightly into dough. Cut rectangle crosswise into twenty-four 6-inch-long strips. Place dough strips 1 inch apart on an ungreased baking sheet.
3. Bake about 8 minutes or until golden. Transfer biscuits to a wire rack and let cool. Place cooled biscuits in ???; cover. Attach directions for reheating biscuit sticks.