I am not going to get wordy on this post. Just let the pictures speak for themselves.
Biscuits this good should be illegal. The addition of cheddar to the dough makes them utterly amazing.
The flavor? All I can say that it reminds me of a Cheez-It crossed with a buttery flaky biscuit.
Tangy, flaky, buttery goodness marbled with shreds of cheddar. Best when served hot!
I can’t wait until you taste the bottom edge. You will thank me & Ina Garten for bringing this to your attention.
Take a look at the three stars of this recipe! Buttermilk, sharp cheddar and butter!
Mix the flour and baking soda with the butter in a stand mixer.
Add an egg to the buttermilk and mix it up.
Pour the buttermilk/egg mixture into the bowl to moisten the dough. Keep mixing!
Toss a little bit of flour in with the cheese. This helps keep the cheese from clumping in the dough.
Add the cheese to the mixer and mix thoroughly.
Turn the dough onto a floured surface and knead a few times.
Roll out the dough & shape it into a rectangle.
Cut into rectangles. The edge pieces will look kind of like scones 🙂
Brush the top of each biscuit with the egg wash.
Sprinkle each biscuit with a little salt and pop the tray into the oven for 20-25 minutes.
They will come out like this!
They are nothing short of amazing.
Check out the flakes!
What are you waiting for? GO MAKE SOME!
Buttermilk Cheddar Biscuits
(Recipe-Barefoot Contessa Back to Basics)
- 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 extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon 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 (I made about 12 smaller ones). Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with 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.
