buttermilk cheddar biscuits
I swear, these things look like rocks. But when you bite into them, boy are they light and fluffy!
Adapted from the Barefoot Contessa’s recipe, hers weren’t cheeeezy enough for the likes of my kids so I changed it up a bit. Also, I like smaller biscuits, so I cut them into 16 pieces. Perfect with soups and stews.
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1-1/4 sticks COLD butter
1/2 cup cold buttermilk (OR – 1/2 cup milk+3teaspoons lemon juice)
1-1/2 cups cheddar cheese, grated
1 egg beaten with 1 Tablespoon water for egg wash)
some extra flour
some sea salt
Preheat oven to 425 degrees. Place flour, baking powder and salt in the bowl of an electric mixer. Turn it on low, and carefully add the butter (chop it up first) until the mixture is crumbly, like small peas.
If you don’t have buttermilk, who does, then just substitute the milk+lemon juice. It works ok too. Combine the buttermilk and egg and beat lightly. Add to the flour mixture until moistened.
In a separate bowl, mix the cheese with a handful of flour for stickage purposes, then add the cheese to the dough, while still mixing on low. Don’t over mix!! Just until combined, then STOP.
Dump the dough out onto a floured surface and knead slightly. Pat it out to a nice rectangle. Cut it in half, then in quarters, then again, making about 16 pieces.
Transfer to a prepped baking sheet and brush the tops with egg wash. Sprinkle with sea salt (YUM) and bake for 20-25 mins.
I think these taste even better the second day. They are really quick to make and you can even prep them the night before, then just stick ‘em in the oven.