Lately, besides the rogue soup post, my recipes have been mostly sugar-laden, and mostly chocolate. There have been desserts, desserts disguised as “breakfast,” and desserts disguised as “snacks.” Desserts are delicious, and they are sneaky.
Take for example, muffins. Muffins are simply cupcakes without frosting, and while you wouldn’t think of enjoying a cupcake for breakfast, a blueberry muffin is somehow alright. We both know it’s a sneaky way to enjoy dessert for breakfast.
And I am certainly not judging.
No worries. My sweet recipes aren’t going away. They will still dominate my blog, but today I’m sharing a recipe from the savory category. Don’t be fooled. It is still not waist-friendly. This recipe first caught my eye when I saw it on Blue-Eyed Bakers. I saved it, knowing that I wanted to make it sooner than later. After realizing that this was an Ina original recipe, there was no question that these would be my first attempt at biscuits.
These are easy to make and as versatile as they are delicious: serve with eggs for breakfast, slather them in butter to enjoy with dinner, or shove as many in your mouth as you can straight from the baking sheet. The cheddar is the star in these biscuits. They are everything a biscuit should be: flaky, buttery, moist, and salty. The only thing I would change is the addition of sea salt on top- it was a bit much.
Buttermilk Cheddar Biscuits
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (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
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional
- 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.
Helpful tip: if you don’t have buttermilk and don’t want to buy an entire carton for one recipe, you can add 1 tbsp of lemon juice to a measuring cup and fill to the top with milk until you have one cup of liquid. (I believe you can do the same with vinegar, but don’t quote me on that). I never buy buttermilk anymore- it seems like such a waste of money. I’ve never had any problems with recipes for which I’ve used this handy substitute!
I had to mix my dough in about four batches because my food processor was too small.
Soft, flaky, golden brown goodness.
I suggest serving them sandwich-style, with eggs and bacon.
Lloyd is a spoiled boy.
And a messy one.
He yelled from the next room (through a mouthful of his biscuit sandwich, no doubt) how delicious these were.
And then squirted the yolk all over himself.
Didn’t he learn not to talk with his mouthful?
Yolk stains or not, I scored major points with Lloyd.