Buttermilk Cheddar Biscuits
from Ina Garten via Karen Owensby
- 2 cups All-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp kosher salt
- 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 cheese
- 1 egg, beaten with 1 tbsp water or mild
Preheat oven to 425 degrees.
Place 2 cups flour, baking powder and salt in bowl of electric mixer fitted with paddle attachment. With mixer on low, add butter and mix until butter is the size of peas.
Combine buttermilk and egg and beat lightly with fork. With mixer on low, quickly add 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 add the cheese to the dough. Mix only until roughly combined.
Dump our onto a well-floured board and kneed lightly about six times. Cut out biscuits and place on a baking sheet lined with parchment paper. Brush tops with egg wash. Bake 20-25 minutes or until tops are browned. Serve hot or warm. Don't know the calories for these.....somethings are better left unknown.