That said, I can't wait to go south to get me a biscuit- so I found a recipe for Cheddar Buttermilk Biscuits from one of my favorite food network chefs, Ina Garten, and last week we tried them. They were good. Not quite as buttery and soft as I'd like, but hearty and delicious for sure. They would have been great with chipped beef gravy poured over them. Maybe we'll do that next time. For now- here they are as a starchy side on their own.
Ina Garten's Recipe for these cheddar biscuits can be found at
Ingredients
- 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-sharpor sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Grey or sea salt on top
Directions
Preheat oven to 425.
Place 2 Cups of flour, baking pwdr and salt in the bowl of an electric mixer. With the mixer on low, add the butter and mix until the butter is the size of peas.Combine the buttermilk and egg and beat lightly with a fork. With the mixer still on low, 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.
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