Monday, February 22, 2010

Buttermilk Cheddar Biscuits

Photo and Recipe from Our Best Bites.
Be sure to visit their site to get all the recipe details and helpful tips!!

I'm definitely an amateur biscuit-maker. But when I came across this recipe today I decided to give them a try since I have buttermilk in the fridge (from Our Best Bites' Buttermilk Pancakes. Can you tell I like their website? Mmmm!!) They were SO easy, so fast and SOOOO delicious. I had to get this recipe in my archives to I can easily find it again. Mmmm!

2 C flour, plus more as needed
1 Tablespoon baking powder
1 teaspoon kosher salt
3/4 C real butter (1 1/2 sticks)
1/2 C buttermilk
1 extra large egg
1 C grated extra sharp cheddar cheese
1 egg, beaten with 1 T water or milk

Preheat the oven to 425 degrees.

Measure out 2 Cups of flour and then remove a spoonful of it and mix it with your grated cheese. Set floured cheese aside.

Place the remaining flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly 3-4 times. Roll the dough out to a rectangle about 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. If preferred, cut to make 12 smaller biscuits. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, and bake for 20 to 25 minutes, until the tops are golden brown and the biscuits are cooked through. Serve hot or warm.

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