2008, Barefoot Contessa Back to Basics, All Rights Reserved
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. 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.
Printed from FoodNetwork.com on Fri Jun 12 2009
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