Ingredients: |
Ingredients: 2 cups all-purpose flour plus more for rolling
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons (3⁄4 stick) butter, chilled and cut into small cubes
¾ cup sharp cheddar cheese, shredded
1 cup buttermilk
¼ cup butter, melted
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Directions: |
Directions:1. Preheat the oven to 425°F.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold butter into the flour using a pastry cutter until the texture resembles coarse oats or small peas. Fold in the cheddar cheese and pour in the buttermilk, mixing with your hands until just incorporated. The dough will begin to come together, but do not knead so much that it becomes a ball. Turn the loose dough out onto a floured surface and, with floured hands and rolling pin, bring the dough together and begin to roll it out. You may have to add some sprinkles of flour to the dough, your hands, and the pin if it sticks. The key to tender biscuits is not to work the dough too much.
3. Roll the dough out to ½ inch thick, fold the dough over onto itself once, and roll out again to ½ inch thick. Turn the dough over again in half and then again into fourths—this creates flaky layers. Roll out one last time to ½ inch thick.
4. With a biscuit cutter dipped in flour, cut out biscuits by pressing straight down and back up—don’t twist the cutter—cutting them out as close to each other as possible. Place the biscuits on an ungreased baking sheet right up against the edges of the sheet and line them up with the edges of the dough touching each other. Gently gather the dough scraps from the first rolling into a mass, working the dough as little as possible, and roll out and cut out more biscuits. Use the scraps from the second batch to roll into a “snake” shape. Press the shape against any biscuits that may have a bare edge where the biscuits have not filled the tray.
5. Bake for 15 to 20 minutes, rotating the pan 180 degrees halfway through, until golden brown. Remove
from oven and immediately brush with melted butter.
Tip: I put a snake of dough on the outer edges to prevent spreading. |
Personal
Notes: |
Personal
Notes: Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 1 1⁄2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam.
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This recipe for Biscuits Cheddar Biscuits (Reese Witherspoon) is from