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Name: Buttermilk Cheddar Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: flour; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter diced; 1/2 cup buttermilk cold, shaken; 1 extra large egg cold; 1 cup grated extra sharp cheddar; 1 egg beaten with 1 tablespoon water or milk

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INGREDIENTS

flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter ; diced
1/2 cup buttermilk ; cold, shaken
1 extra large egg ; cold
1 cup grated extra sharp cheddar
1 egg ; beaten with 1 tablespoon water or milk

Servings

INSTRUCTIONS

Preheat the oven to 425 degrees.

Place 2 cups flour, the baking powder, and salt in the bow of an electric mixer fitted with a 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 glass 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 a 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 six times. Roll the dough out to a rectangle 5 x 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

NOTES

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Buttermilk Cheddar Biscuits

flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter diced
1/2 cup buttermilk cold, shaken
1 extra large egg cold
1 cup grated extra sharp cheddar
1 egg beaten with 1 tablespoon water or milk

Preheat the oven to 425 degrees.

Place 2 cups flour, the baking powder, and salt in the bow of an electric mixer fitted with a 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 glass 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 a 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 six times.  Roll the dough out to a rectangle 5 x 10 inches.  With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.  Transfer to a baking sheet lined with parchment paper.  Brush the tops with the egg wash, sprinkle with sea salt, 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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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 8 Servings

Calories: 66
Calories from Fat: 37 (56%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.5g
Cholesterol 163mg		50 %
Sodium 425.6mg		15 %
Potassium 85.9mg		2 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.8g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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