May 8, 2012

Cheddar Buttermilk Biscuits


Biscuits can be such finicky things.  They can be dry as a bone, tasteless, and crumbly.  Or they can be light, fluffy, and full of layers of buttery, golden tastiness.  These biscuits are definitely the latter.  They are so full of cheese and buttermilk that you can't help but to fall in love with every bite.

Using your food processor brings them together quickly and then a quick roll with the rolling pin and you will have them in the oven and on the table in no time. I enjoyed them with dinner, for breakfast with strawberry jam, and for many a snack.  :)  A quick reheat in the microwave and they were delicious every time.


Cheddar Buttermilk Biscuits
Printable Version

2 cups all-purpose flour, plus more as needed
1 tbsp. baking powder
1 ½ tsp. kosher salt
12 tbsp. (1 ½ sticks) cold unsalted butter, diced
½ cup cold buttermilk, shaken
1 large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tbsp. water

1. Preheat the oven to 425° F and line a sheet pan with parchment paper and then set aside.
2. Place 2 cups of flour, the baking powder, and salt in the bowl of a food processor fitted with the blade. With the food processor on low, add the butter and pulse until the butter is the size of peas.
3. In a small glass measuring cup, combine the buttermilk and egg and beat lightly with a fork.
4. Stream the buttermilk mixture into the flour mixture and pulse only until moistened. In a small bowl, toss the cheddar with small handful of flour and add the cheese to the dough. Mix only until roughly combined.
5. On a well floured surface, dump out the dough and knead 6 times, until a ball forms. Using a floured rolling pin, roll the dough into a rectangle, about 10x5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
6.Transfer to prepared sheet pan and brush the tops with the egg wash. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

adapted from Ina Garten's Back to Basics