Buttermilk Cheddar Biscuits
Adapted from Ina Garten, Barefoot Contessa Back to Basics
Makes 8 large biscuits
These biscuits are so easy to make, I had to add them to my recipe collection. I cannot say that I ever crave biscuits but if I did these would be what I make. My family loved them...light, flaky and salty! If you don't like salty biscuits cut back a little on the salt in the recipe or don't add the sea salt on top.
I halved the recipe (as you can see in the pictures) and it still made 5 rather large biscuits. I would suggest using a really good quality extra-sharp cheddar cheese.
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated Cheddar
1 egg, beaten with 1 tablespoon water or milk
Sea salt, optional
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the 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. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times.
Roll the dough out to a rectangle 10 by 5 inches.
With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with just a little bit of salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
RETURN TO WWW.ALAGRAHAM.COM
