Sunday, 18 December 2011


These biscuits are very versatile. You can serve them with breakfast and with dinner. Well, you can even have them with a hot lunch. I guess anytime will do! Yummy buttermilk biscuit with sharp cheddar cheese. Mmmmmmmm......

Combine the dry ingredients.

Add the butter in cubes. Pulse a few times until it looks like coarse meal.

"coarse meal"

Add the buttermilk.

Stir just until mixed. It will be sticky. Add more buttermilk if not wet enough.

Press out with fingers onto floured surface.

Add the cheese. I pile it on, took the picture before it was all on there, so just imagine this and so much more. Cheese is good. Lots of cheese is even better!

Fold the dough over.

Press the cheese into the dough with your knuckles again. No need to roll from here.

Cut your cheesy biscuits and bake at 400 for 20 minutes or so. Convection works best if possible.


Cheddar Buttermilk Biscuits


2 cups unbleached all-purpose
flour, plus more for dusting the board

1/2 teaspoon baking soda

1 1/2 tablespoon baking powder

1 teaspoon kosher salt

6 T butter, very cold

3/4 cup cold buttermilk

1 egg

1 cup sharp cheddar cheese

2 T melted butter


Preheat your oven to

Combine the dry
ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into
the flour with two forks a pastry knife or pulse the food processor a few times
until the flour looks like course meal.

Mix the buttermilk
and egg together in a separate bowl, just whisk a few times.

All at once, add the
buttermilk and mix JUST until combined.

If it appears on the
dry side, add a bit more buttermilk. It should be sticky and wet.

Turn the dough out
onto the counter or a board lightly dusted with flour.

Gently knead the
dough, only 4 or 5 times, just enough to bring it all together.

Press the dough out
using your fingers, not a rolling pin, until it’s about ¾’ thick.

Add cheese to dough,
fold over and press out again to mash the cheese into the dough and get it
ready for cutting. You can fold and mash one or two times, but don’t overdo it,
it will make your biscuits too chewy.

Press the biscuit
cutter in flour to coat, then cut your biscuits.

Remove scraps and
press back together to make more biscuits. Moving the dough as little as

Place the biscuits on
a baking sheet.

Brush the tops with
melted butter, shredded cheese and dust with kosher salt if desired.

Bake for about 10-12
minutes or until light brown.

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