There’s something rewarding about making anything with your own two hands from scratch. Whether it be curtains that you sewed yourself or a patio deck you built yourself, working hard for something makes you appreciate it that much more, like these biscuits. Sure, they leave your sink filled with dirty dishes (especially if you don’t have a stand mixer like me) and your shirt (or apron, if you’re smarter than me) covered with flour but when you take a bite into something tangy and cheesy, crunchy and flaky yet moist, its pretty amazing to consider it all started out with simple ingredients from your fridge and pantry. So when you’re craving biscuits in the morning, or anytime for that matter, put down the bisquick and consider this recipe.
Buttermilk Cheddar Biscuits
from Barefoot Contessa: Back to Basics
Makes 8 biscuits
note: There are so many kinds of Cheddar. I like very sharp aged white Cheddar from Vermont or – if you can get it – any farmhouse Cheddar imported from Neal’s Yard Dairy in London.
I sprinkle the tops with Maldon flaked sea salt before baking.
- All purpose flour
- 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 extra-sharp Cheddar (see note)
- 1 egg beaten with 1 tablespoon water or milk
Preheat the oven to 425 degrees.
Place 2 cups 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 class 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 a 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 six times. Roll the dough out to a rectangle 5×10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.