Buttermilk Cheddar Biscuits

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

40 min

Inactive Prep Time:

hr min

Cook Time:

25 min

Level:

Easy

Serves:

8 biscuits

Ingredients

• 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

Directions

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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