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Buttermilk Cheddar Biscuits

I saw this recipe on Pinterest and I ended up craving it for 2 days straight. I guess it must be the cooler weather, I just want to bake up something scrumptious and comforting. This biscuits are delish! I did cut down on the salt a bit – about 1/4 tsp less – and that turned out just right. I rolled them out a little thinner, made 11 instead of 8 and they cooked much quicker in about 17 minutes. I ate 4 straight out of the oven, smothered in butter, I couldn’t stop myself! Have you noticed that food is my life? lol

These would be nice to serve with Thanksgiving dinner perhaps, or make a breakfast sandwich with them. The next day I filled them with a sloppy joe type mixture. I’ll share the recipe in the next post.

cheddarbiscuit

Buttermilk Cheddar Biscuits

By: Ina Garten, (The Barefoot Contessa)

Ingredients (8 biscuits)
2 cups all-purpose flour
1 Tbs. baking powder
1½ tsp. salt
6 oz. (12 Tbs./1½ sticks) cold unsalted butter, diced
½ c. cold buttermilk, shaken
1 cold extra-large egg*
1 c. grated extra-sharp Cheddar
1 egg
splash of milk
Aromatic Salt or Maldon sea salt, optional

Instructions:

Preheat the oven to 425° F.

Toss the cheese with a Tablespoon or so of flour taken from the 2 cups. Set aside.

Place flour, baking powder, and salt in a large bowl. Cut in butter using a pastry blender until you have a coarse meal and the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add to mixture and stir until just combined. Add reserved cheese and mix untiljust combined.

Dump out onto a lightly floured board and knead gently about 6 times, but no more than twelve.

Pat dough and gently roll dough out until it about an inch thick. Using lightly floured biscuit cutters, cut eight biscuits from dough and place on a parchment or silpat lined sheet tray.

Beat egg with milk and brush the tops with the egg wash, sprinkle with salt (if using). Bake for 20-25 minutes, until the tops are deeply golden and the biscuits are cooked through.

Good hot, warm, or at room temp.

*Notes: If you only have large eggs, simply add a drop or two of the beaten egg you are going to use for the egg wash (before adding the milk) to the beaten egg in the dough mixture.

If you don’t have buttermilk on hand, you can use this substitution:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

4 responses »

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