Buttermilk Cheddar Biscuits

I have been craving these biscuits for about a month now, and tonight I gave into the crazy-pregnant-woman hormones and made them. Don't pay any attention to how much butter is in the recipe. They're worth making. (Recipe from Ina Garten's Back to Basics.)



Buttermilk Cheddar Biscuits

All-purpose flour
1 Tbs. baking powder
1 1/2 tsp. kosher salt (omit if you are using salted butter)
12 Tbs. (1 1/2 sticks) cold unsalted butter, diced
1/2 c. cold buttermilk, shaken
1 cold extra-large egg
1 c. grated extra-sharp Cheddar
1 egg beaten with 1 Tbs. water or milk

Preheat oven to 425 degrees.

Place 2 cups flour, the baking powder and salt (if using) 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 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 into a rectangle about 5x10 inches. With a sharp, floured knife cut the dough into desired sizes. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle lightly with sea salt (I used kosher salt), and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. (Try not to eat them all in one sitting. I like to use the leftover biscuits the next morning for egg breakfast sandwiches.)

A note on the salt: I made these using salted butter and included the salt the first time I made the recipe. Way, way too salty. Be sure to leave the salt out unless you are using unsalted butter.