Cheddar Buttermilk Biscuits
- Breakfast
- Toddler friendly
Ingredients
- 1 1/2 sticks butter, cold, diced
- 2 cups all-purpose flour
- 1 TB baking powder
- 1 1/2 tsp salt
- 1/2 cup buttermilk, cold
- 1 egg, cold
- 1 cup Vermont or English cheddar, very sharp, grated
- 1 TB flour (for tossing with the cheddar)
- 1 egg, beaten (for brushing)
- Extra cheddar and salt, for topping
Instructions
- Hint: use cold ingredients -- the heat of the oven hits the biscuits and makes them puff up light and flaky. Can be made the night before and baked in the morning.
- Put the butter and flour, baking powder, and salt in a mixer and combine until the butter is the size of a pea. Whisk the cold buttermilk and egg together. Toss the grated cheddar with 1 TB flour. Pour the buttermilk/egg mixture in quickly and add the cheddar.
- Knead quickly -- you don't want the butter to melt, just make sure it moves around on the counter. Roll out to 3/4 to 1/2 inch thick and put onto a lined sheet pan.
- Brush with egg, sprinkle with cheddar and a little salt. Bake at 425 degrees for 25-30 minutes.
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