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February 20, 2010

Buttermilk Cheddar Biscuits

i get dibbs on this one!

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!

the best parts

Mix the flour and baking soda with the butter in a stand mixer.

mixin

Add an egg to the buttermilk and mix it up.

plop the egg into the buttermilk

Pour the buttermilk/egg mixture into the bowl to moisten the dough. Keep mixing!

pouring in the egg/buttermilk

Toss a little bit of flour in with the cheese.  This helps keep the cheese from clumping in the dough.

mixing with flour

Add the cheese to the mixer and mix thoroughly.

cheese dough

Turn the dough onto a floured surface and knead a few times.

plop! off to knead you

Roll out the dough & shape it into a rectangle.

rolling out dough

Cut into rectangles. The edge pieces will look kind of like scones :)

cutting biscuits

Brush the top of each biscuit with the egg wash.

egg wash

Sprinkle each biscuit with a little salt and pop the tray into the oven for 20-25 minutes.

going into the oven now

They will come out like this!

YES!

They are nothing short of amazing.

innards

Check out the flakes!

hello flaky biscuit!

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.

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  • Pam

    The only addition I would make to this wonderful dough of yours is a generous pinch of ground cayenne pepper. How about serving a cup of Tomato Basil Soup and a shrimp salad dressed with remoulade sauce to accompany these cheese biscuits from heaven?

    • Tracy

      Good idea Pam! I bet a little chili powder would be a good addition too! I like where you are going with this Tomato Basil Soup idea!

  • Dave -nibbleanibble

    Wow. I can see the flakey goodness. Warm biscuits make any today a great day.

  • Michelle

    Mmmmm. They look delicious. Beautiful pics!

  • Dana

    Is it really possible that I have never made a biscuit?? The first ones I’m making are these. Cheez-Its. Mmmmmm.

    • Tracy

      Dana! you are gonna have to fix that! Biscuits are heaven on earth! I’m glad you like Cheez-Its too. They are totally a gateway drug for me!

  • Cookie

    Yum! I like your description of this tasting like Cheez-It cuz I LOVE those cheesy crackers! I might add some fresh basil too. I can’t wait to make these!

    • Tracy

      cookie- i LOVE the idea of basil! I bet dill would be good too. I’ll have to play with that next time. AND THERE WILL BE A NEXT TIME 😉

  • Barbara

    Your pictures make me drool. I think I even saw the Barefoot Contessa episode where she made these but your photos are better! And I really like your above reader’s idea of having these with tomato soup. Will bookmark this and report on how it turned out (might be a while, though).

  • Rose

    Butter? Cheddar? Biscuits? SURE! Those look perfect!

  • Liesl

    I make these biscuits all the time! THEY ARE SOOOO GOOD!

  • Amy

    tracey – this has nothing to do with your current post, but more a question regarding an archived one – who did you use *professional* to refinish your kitchen cabinets? we’re looking to do the same thing, and we’re also in the bay area.

    thanks!

    • Tracy

      amy- my husband did most of the work (sanded and primed) and then we hired a two guys to put on the last coat. I can give you their number if you want!

      • Amy

        Yes please for the number! Can they do the sanding and priming too? Thanks so much! We’re looking to do exactly what you did – we have this honey colored wood now and I’d like to see them bright bright white.

  • AllysonRH

    Ina taught me that trick of mixing the flour in with the cheese too and it’s such a great one. I love her for that tip, among hundreds more!

    • Tracy

      I do it with blueberries too! It’s a cure for sunken blueberries in blueberry muffins! :) Thanks INA!

  • What to do with leftover buttermilk? « My blank page

    […] having to get the whole quart which was impossible to use up in time!) Luckily, I stumbled across this recipe for buttermilk cheddar biscuits which needed just 1/2 cup of buttermilk (it also calls for an extra […]

  • Courtney

    Oh my goodness–I made these Monday night to have with our ‘Breakfast for Dinner’. BEST biscuits ever! They remind me of my grandmother’s, I think because of the way you can REALLY taste the butter. My husband loves the addition of salt on top and the cheese is fantastic. I’m going to have to keep myself from making these on a weekly basis. Thanks for posting!

    • Tracy

      My mouth is salivating right now as I read your comment. THEY ARE INSANE huh? You reminded me that it’s time for me to make another batch! xo

  • soso

    I dont have buttermilk, what i have to do??plz tell me

  • SUPER BOWL FOOD! › shutterbean

    […] Buttermilk Cheddar Biscuits […]

  • ATasteOfMadness

    Wow. Anything with cheese makes my day. This looks scrumptious

  • DBEARHUGNC

    Have tried this with all-purpose flour, but still feel that either White Lily or Southern Biscuit self-rising flour has a different gluten content which makes one difference.

    For me, I also freeze my butter and run it through a coarse grater. Then, I use the cutter to mix it in with the flour. And, I keep the flour and buttermilk as cold as possible. This keeps the fats from the butter separated until it hits the heat of the oven. More flakiness that way.

    Also, I coarse grate the sharpest cheddar I can get my hands on. Using the mixer is off my list. I knead it as little as possible before cutting the finished dough. It’s less dense that way.

    • Tracy

      sounds like you know what works best for you! kudos.

      • DBEARHUGNC

        The next tweak is to add either garlic and/or rosemary for a twist. Getting a little flack at home. Why change something that is perfect. My answer, ‘Because’

  • Lesley

    Tracy oh my god! I just made these and I had to tell you right away that they are seriously the best biscuits ever! I’ve been trying to find an amazing biscuit recipe for awhile now and every one of them has been bland… until this one! Thank you for bringing this to me (via Ina Garten). Okay bye see ya laterrr

    • Tracy

      Soooo dangerous! I could have eaten the WHOLE BATCH. So glad you liked them!

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