woensdag 16 februari 2011

Buttermilk Cheddar Biscuits

My regular readers will know how much I enjoy making various types of biscuits. My latest attempt were these moist Cheddar Biscuits with a golden brown top. Savory biscuits such as these ones make a nice treat for lunch and an ideal accompaniment with most any meal and would certainly be a welcome addition to the Christmas table. Easy to prepare and very filling, the only drawback is the amount of dishes and clean up after you are done baking, but I can assure you it's worth the effort. If you don't have buttermilk on hand, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and add enough milk to measure 1 cup. Let sit for 5 minutes. Any remaining soured milk that is left over will keep in the fridge for three or four days.

Buttermilk Cheddar Biscuits

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.

More biscuit recipes from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Cheese Biscuits
Cheddar Dijon Biscuits
Olive Oil Parmesan Biscuits
Lime Biscuit Thins

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