Recipe by cookiedog
Squat little biscuits but none the less delicious. Serve these for breakfast or anytime you want some comfort. From Ina Garten
Top Review by MissGolightly
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.
- 473.18 ml all-purpose flour, plus more as needed
- 14.79 ml baking powder
- 7.39 ml kosher salt
- 177.48 ml cold unsalted butter, diced
- 118.29 ml cold buttermilk, shaken
- 1 cold extra-large egg
- 236.59 ml grated extra-sharp cheddar cheese
- 1 egg, beaten with
- 14.79 ml water or 1 milk
- maldon sea salt (optional)
Directions See How It's Made
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- 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.