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!
Mix the flour and baking soda with the butter in a stand mixer.
Add an egg to the buttermilk and mix it up.
Pour the buttermilk/egg mixture into the bowl to moisten the dough. Keep mixing!
Toss a little bit of flour in with the cheese. This helps keep the cheese from clumping in the dough.
Add the cheese to the mixer and mix thoroughly.
Turn the dough onto a floured surface and knead a few times.
Roll out the dough & shape it into a rectangle.
Cut into rectangles. The edge pieces will look kind of like scones :)
Brush the top of each biscuit with the egg wash.
Sprinkle each biscuit with a little salt and pop the tray into the oven for 20-25 minutes.
They will come out like this!
They are nothing short of amazing.
Check out the flakes!
What are you waiting for? GO MAKE SOME!
Buttermilk Cheddar Biscuits
(Recipe-Barefoot Contessa Back to Basics)
Print This Recipe- 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.
24 Responses to “Buttermilk Cheddar Biscuits” Leave a reply ›
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?
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!
Wow. I can see the flakey goodness. Warm biscuits make any today a great day.
Mmmmm. They look delicious. Beautiful pics!
thanks michelle! I wish I could share one with you!
Is it really possible that I have never made a biscuit?? The first ones I'm making are these. Cheez-Its. Mmmmmm.
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!
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!
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 ;)
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).
Butter? Cheddar? Biscuits? SURE! Those look perfect!
I make these biscuits all the time! THEY ARE SOOOO GOOD!
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!
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!
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.
I'll email you tonight with that! The number is at home :)
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!
I do it with blueberries too! It's a cure for sunken blueberries in blueberry muffins! :) Thanks INA!
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!
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
I dont have buttermilk, what i have to do??plz tell me
joy can hook you up! http://www.joythebaker.com/...-buttermilk-substitutions/