Cheddar Buttermilk Biscuits | Recipe | Barefoot Contessa

It is no secret, I'm a Barefoot Contessa fan.  I mean value her mass "Parties" was the argue I started Occasions half-dozen years ago.  When I'm looking for about inspiration, I e'er showtime yesteryear flipping through my Barefoot cookbooks.  This fourth dimension was no exception!

I was looking for my i indulgent ingredient for the bill of fare I was working on for my parents catch to our house.  I loathe having also many over the move on too heavy recipes every bit business office of a bill of fare - it makes everyone also amount too uncomfortable.

I endeavor to concentrate on having simply i indulgent care for per menu.  I had idea virtually macaroni too cheese, cheesy potatoes, blueish cheese souffle, etc. to accompany the filet mignon, fresh confetti corn, too bibb lettuce amongst heirloom tomatoes.  As I was flipping through my books, I spotted this recipe... Cheddar Buttermilk Biscuits.  Perfect.

Biscuits are i of those things that when done well, tin last amazing.  However, they tin last challenging - also dense, also flat, also dry.  I knew that The Barefoot's recipe would run perfectly - they e'er do. 

Make certain the butter is actually mutual frigidity - simply out of the refrigerator.

I pulsed the dry out ingredients together amongst the pieces of butter inwards a nutrient processor until it looked similar sand.  

I whisked together the egg too buttermilk amongst a fork.

I added the milk too eggs to the dry out ingredients, too then mixed inwards the cheese.  Be careful non also over-mix.

Cut the biscuits on a floured board amongst a circular cutter.

two cups all-purpose flour, summation to a greater extent than every bit needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) mutual frigidity unsalted butter, diced
1/2 loving cup mutual frigidity buttermilk, shaken
1 mutual frigidity extra-large egg
1 loving cup grated extra-sharp Cheddar
1 egg, beaten amongst 1 tablespoon H2O or milk
body of body of water tabular array salt & dark pepper

Preheat the oven to 425 degrees F.

Place two cups of flour, the baking powder, too tabular array salt inwards the bowl of an electrical mixer fitted amongst the paddle attachment. With the mixer on low, add together the butter too mix until the butter is the size of peas.

Combine the buttermilk too egg inwards a modest touchstone loving cup too trounce lightly amongst a fork. With the mixer nonetheless on low, chop-chop add together the buttermilk mixture to the flour mixture too mix alone until moistened. In a modest bowl, mix the Cheddar amongst modest handful of flour and, amongst the mixer nonetheless on low, add together the cheese to the dough. Mix alone until roughly combined.

Dump out onto a well-floured board too knead lightly virtually half-dozen times. Roll the dough out to a rectangle 10 yesteryear five inches. With a sharp, floured knife, cutting the dough lengthwise inwards one-half too and then across inwards quarters, making 8 stone oil rectangles. Transfer to a canvas pan lined amongst parchment paper. Brush the tops amongst the egg wash, sprinkle amongst salt, if using, too bake for twenty to 25 minutes, until the tops are browned too the biscuits are cooked through. Serve hot or warm.

This recipe is from the Barefoot Contessa's Back to Basics cookbook.

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