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    You are in: Home / Recipes / Buttermilk Cheddar Biscuits Recipe
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    Buttermilk Cheddar Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    cookiedog's Note:

    Squat little biscuits but none the less delicious. Serve these for breakfast or anytime you want some comfort. From Ina Garten

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees F.
    2. 2
      Place 2 cups of flour, the baking powder, and salt 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.
    3. 3
      Combine the buttermilk and egg in a small 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 small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
    4. 4
      Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

    Ratings & Reviews:

    • on December 19, 2010

      55

      These are very delicious and easy to make. Baking isn't my thing, so I'd never tried to make scratch biscuits before. The instructions were clear and easy to follow, and these came out soft and flaky and crunchy and flavorful. I added rosemary and used most of the dough as chicken pot pie crusts, but I did make 4 biscuits with the leftover dough.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      55

      Wow, are these ever good! I scoop these right out of the bowl as opposed to rolling them out and they come out crunchy on the outside and light and flaky on the inside. Be sure to use Kosher salt, or adjust the salt amount down if you use table salt. I have added a bit of garlic powder as well with good results. Also, I don't salt the tops, and I use an extra sharp Tillamook Cheddar. These are freezer friendly, I double the recipe, get them ready for baking and freeze. Then pull out as many as you need and bake from frozen, same recipe timing. Yummm! Thanks for posting, cookiedog.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Buttermilk Cheddar Biscuits

    Serving Size: 1 (818 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 358.9
     
    Calories from Fat 220
    61%
    Total Fat 24.4 g
    37%
    Saturated Fat 14.9 g
    74%
    Cholesterol 113.0 mg
    37%
    Sodium 603.5 mg
    25%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.9 g
    3%
    Protein 9.6 g
    19%

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