Buttermilk Cheddar Biscuits
 Source Our Best Bites Recipe Added: 12/29/2011
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Preheat oven to 425. Measure 2 cups flour and then remove a spoonful and mix it with grated cheese. Set floured cheese aside. Place the remaining flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on low until the butter is the size of peas. Combine buttermilk and egg in a small cup and beat lightly with a fork. Add buttermilk mixture to the flour mixture and mix on low only until moistened. Add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly 3-4 times. Flatten the dough into a circle about ½" in thickness. Using a biscuit cutter, cut into rounds. Transfer to a sprayed or lined baking sheet pan. Brush tops with egg wash, and bake 20-25 minutes, until tops are golden brown. Serve warm. |
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| Notes Using two different flours and the very cold butter makes a the difference. Use a box grater to grate the butter. When kneading dough into ball, press to flatten and then fold over, press to flatten and then fold over, repeating until dough comes together. Folding the dough on top of itself helps form layers to create flaky, pull-apart biscuits. Cut baked biscuits in half and fill with scrambled eggs for breakfast or a dinner egg sandwich. Serve with fruit. | |||||
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