Buttermilk Cheddar BiscuitsMore biscuit recipes from Lisa's Vegetarian Kitchen:
2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 1/2 sticks of unsalted butter (12 tablespoons)
1/2 cup of buttermilk (or soured milk)
1 large egg
1 cup of extra old white cheddar cheese, grated
1 egg beaten, for brushing the tops of the biscuits before they go into the oven
Line a baking sheet with parchment paper.
Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Gently whisk together the buttermilk and egg in a small bowl and pour into the dry ingredients. Mix until just combined. Fold the cheese into the mixture.
Turn the dough out onto a floured board and gently knead 5 - 7 times. Roll the dough out into a rectangle, roughly 10 x 5 inches (the thickness should be 3/4 of an inch). Cut the dough lengthwise in half and then across in quarters into you have 8 squares. Transfer to the prepared baking sheet and brush the tops with the beaten egg.
Bake in a preheated 425 degree oven for 20 - 25 minutes, or until the tops are nicely browned and the biscuits are baked throughout. Cool on a wire rack and serve warm or hot.
Yields 8 biscuits.
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