These biscuits were a eggcellent (ha. I'm so clever) addition to a simple Sunday morning breakfast. They come together very quickly have a deliciously simple taste with a wonderful, fluffy yet slightly crusty texture.
Buttermilk Cheddar Biscuits
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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
Preheat oven to 425°. Line a baking pan with parchment paper and set aside.
Mix 2 cups of flour with baking powder and salt in the bowl of an electric mixer. Cut in the buttermilk and blend until the butter pieces are the size of peas.
Whisk together the buttermilk and egg, then quickly pour into the flour combination with the mixer speed on low. Beat together until just combined and the flour is moistened.
Pour the cheese into a small bowl and toss with a bit of flour to coat, then gently fold into the dough a few times until just combined.
Empty the dough to a lightly floured surface and knead a couple of times, then roll out to a 10x5 rectangle. Using a sharp knife dusted with flour, cut the dough into 8 triangular pieces and place the baking pan.
In a small bowl beat one egg with 1 Tablespoon of water. Lightly brush the tops of the biscuits with the egg wash, then sprinkle with salt.
Bake for 20-25 minutes or until the insides are done and the tops are golden brown.
Serve warm or hot.
Source: Ina Garten, Barefoot Contessa, Food Network