December 11, 2014

Buttermilk Cheddar Biscuits

I made these tasty little morsels not too long ago.  I simply adore Ina Garten ~ a.k.a.  the Barefoot Contessa.  She's the epitome of the perfect Jewish mother.  I love the simplicity and "normal-ness" of her food.  I also love her sense of decorating and entertaining style.  She's the greatest, in my opinion!

Without further ado, here's her recipe for Buttermilk Cheddar Biscuits from her cookbook "Back to Basics".


Barefoot Contessa's Buttermilk Cheddar Biscuits

All-purpose flour
1 T baking powder
1-1/2 t kosher salt
12 T (1-1/2 sticks) cold unsalted butter, diced
1/2 c cold buttermilk, shaken
1 cold extra large egg
1 c grated extra-sharp Cheddar cheese (Ina suggests Vermont white Cheddar)
1 egg, beaten with 1 T milk

Preheat oven to 425*

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 glass 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 w well-floured board and knead lightly about six times.  Toll the dough out to a rectangle 5x10 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.

* By the way, these are fantastic to use as breakfast biscuts!  Cut in half and layer on scrambled eggs, bacon or sausage patty and even more cheese!  I've also thrown in about a tablespoon of fresh chives.  Delish! You're welcome!

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