Buttermilk Cheddar Biscuits

Growing up my family always served biscuits with Sunday dinner and definitely at all of our family get-togethers.  As a kid, I was an extremely picky eater and refused to eat anything except the main meat and the biscuits.  No veggies for me, not even mashed potatoes!!  I probably ate 2 or 3 biscuits with every meal.  I remember one time my Mother told me I wasn't allowed to leave the table unless I finished my green beans.   So when I thought she wasn't looking, I brilliantly managed to hallow out my biscuit and stuff it to the gills with the veggies on my plate.   I thought I was so sly. 

Looking back,  I realize she probably knew all along.  I also can't believe how limited my taste buds were.  Ahhhh, I am glad to say my taste buds have developed.  But when I crave comfort food, I always seek out biscuits.  These are great for an occasional treat.  They are buttery, fluffy and delightfully cheesy.  You will want to have 2 or 3 even if you don't have any vegetables to hide! 

Ingredients
recipe source: Ina Garten

2 cups all purpose flour, plus more as needed
1 tbsp baking powder
1 1/2 tsp salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tbsp milk

Method

Preheat your oven to 425 degrees.  In a large bowl, add flour, baking powder and salt and mix together.  Slowly add the butter and mix until the batter is in small clumps, the size of peas as Ina says. 

In a small bowl, combine the buttermilk and egg.  Whisk lightly.  Quickly add this mixture to the flour mixture with the mixer on low.  In another small bowl, mix the cheddar and a handful of flour.  With the mixer still on low, add the cheese to the dough.  Mix until it is all roughly combined.

Place the dough on a well-floured board and knead lightly about 6 times.  Roll out the dough until it is about 2 inches thick.  Use a biscuit cutter to cut biscuits, re-rolling scrapes to keep making biscuits. 

Place biscuits pieces on a cookie sheet lined with parchment paper.  Brush the top of each biscuit with the egg wash.  Bake for 20-25 minutes until the tops are browned and biscuits thoroughly cooked.  Serve hot with a little bit of garlic butter or alone as a snack!  Enjoy!

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