Cheddar buttermilk biscuits

This is the kind of baking you tend to do when you’ve got a 1-year-old who likes cheese with every meal. She eats what we eat, but all too often that includes things I know she’ll love.

I baked these last weekend to go with a chicken and sausage jambalaya — a belated birthday meal for Jeff. Rather than cornbread or French bread, I chose these biscuits due to the cheese. Gabi was most grateful.

About a year ago, I blogged about cheddar and thyme muffins. I must say that these are far better. They’re flaky, moist, the cheese is a dominate flavor. And how could you go wrong with buttermilk? If you have fresh herbs, like thyme, chives or rosemary, chop up a handful and add them when you mix in the cheese. I have two pots of chives growing like gangbusters outside, so I added about one bunch.

Cheddar Buttermilk Biscuits
slightly adapted from Barefoot Contessa Back to Basics

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup cold buttermilk, shaken
2 cold extra-large eggs
1 cup grated extra-sharp cheddar cheese
1 handful fresh herbs, such as chives, rosemary or thyme, chopped (optional)

Preheat the oven to 425° F.

Place 2 cups flour, baking powder, salt in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer on low, add butter and mix until butter is the size of peas.

Combine the buttermilk and egg in a small bowl 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 on low, add the cheese to the dough. Also add herbs if using. 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. Make egg wash by beating 1 egg with 1 tablespoon water or milk.  Brush the tops with the egg wash, sprinkle with salt, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Serve hot or warm.


1 Response to “Cheddar buttermilk biscuits”

  1. 1 jen
    April 26, 2011 at 7:06 pm

    I wonder if there’s a way to make these dairy free. Sounds amazing.

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