When You Can't Get to Biscuitville

So, let me confess. I have never been to a Biscuitville.  But according to their website  http://www.biscuitville.com/   and the rumors from my North Carolina friends- and well- their name- they have biscuits!  Real southern biscuits.  I imagine them in my head as buttery, soft, deliciousness.  I imagine them as a base for gravy, as a start for a sandwich with good cheddar cheese, as a breakfast slathered with good strawberry or apricot jam.  In my head- they are iconic.  (ok north carolinians!  next time I'm there- we're having a meet up at Biscuitville!)

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

http://www.foodnetwork.com/recipes/ina-garten/buttermilk-cheddar-biscuits-recipe/index.html

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.

Dump out onto a well-floured board and knead lightly. 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.  Mmmmmmm... cheddary bicuity good.