CHEDDAR BUTTERMILK BISCUITS

another ina favorite. these cheesy, buttery biscuits are the BEST. FROM START TO FINISH, THESE CAN BE MADE IN 1 HOUR.

SKILL LEVEL: BEGINNER | QUANTITY: 10 biscuits

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LISTS

GROCERY LIST:

• 1 ½ sticks | Unsalted Butter

• 2 large | Eggs

• ½ cup | Buttermilk

• 1 cup | Grated Extra Sharp Cheddar Cheese

• 2 cups | All-purpose Flour (plus more for coating cheese and rolling out biscuits, about ¼ cup)

• 1 ½ teaspoons | Kosher Salt

• 2 tablespoons | Sea Salt Flakes

  • Brand recommendation - Maldon Sea Salt Flakes

• 1 tablespoon | Baking Powder

KITCHENWARE:

• 18x13-inch Baking Sheets

• Stand Mixer or Hand Mixer w/ Large Mixing Bowl

• Small Mixing Bowl

• Liquid Measuring Cup

• Measuring Spoons & Cups, Sieve (fine mesh strainer), Food Scale (optional) & Pastry Brush

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PREP

Helpful tips!

• When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier biscuits. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

• Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.

• Biscuits can be made a day ahead or hours before serving. To reheat, pop in a 200° F oven for about 5-10 minutes.

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BAKE

BISCUITS:

• 1 cup | Extra Sharp Cheddar Cheese (grated)

• ½ cup | Buttermilk (cold)

• 1 large | Egg (cold)

• 2 cups | All-purpose Flour

• 1 tablespoon | Baking Powder

• 1 ½ teaspoons | Kosher Salt

• 1 ½ sticks | Unsalted Butter (cold)

• 1 large | Egg (cold, for biscuit egg wash)

• 2 tablespoons | Sea Salt Flakes

1. Line baking sheet with parchment paper.

2. Preheat oven to 425° F and place rack in the center of the oven.

3. Mix cheddar cheese with about 1 tablespoon of flour in a small mixing bowl and set aside.

4. Mix buttermilk and 1 egg in a liquid measuring cup and set aside.

5. Using a stand mixer with a paddle attachment or a hand mixer, sift flour and baking powder. Add salt and gently mix to combine, just a few turns. Cut butter into 1-inch pieces and add pieces to bowl of flour mixture. Mix on low speed, slowly increasing speed to medium until butter is worked into dry flour mixture, about 2 minutes. Mixture will look flakey and butter chunks should be about the size of peas.

6. With the mixer on low, stream in buttermilk mixture until combined and moistened. Don’t over mix. Add floured cheddar cheese and mix until just combined.

7. Generously flour surface, add dough and use hands to knead about 5-10 times. Roll dough into preferred shape, I made a 10x5-inch rectangle. Using a sharp knife, cut the longer edge horizontally in half and then the shorter edge vertically into 5ths (4 vertical cuts) to create 10 biscuits. If necessary, shape into more uniform rectangles and transfer to baking sheet.

8. Optional - use a food scale to weigh out and ensure equal sizes and adjust as needed.

9. Whisk 1 egg together with about 1 tablespoon of water to make egg wash and brush liberally over each biscuit. Sprinkle with sea salt flakes.

10. Bake bread for 12 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 8-12 minutes, until biscuits are cooked through and the tops are a golden brown.

11. Serve hot or warm. Store leftovers in plastic wrap or airtight container at room temperature.

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CREDITS: INA GARTEN’S Buttermilk cheddar biscuits