Today's weather started out a little dark, a little misty and cold. I know summer is just a few calendar days away, but here in the PNW it really doesn't start until July 5th with the warm sunshine.
So in honor of our cool temps in our little town North of Seattle, we had a cool weather meal tonight to warm us up. Buttermilk cheddar biscuits and veggie soup with a little bit of chicken and LOTS of spice to chase away my chest cold and the cold outside.
These biscuits are amazing, light and fluffy and as you can see, they are filled with pockets of love.(butter&cheese)
Cheddar Buttermilk Biscuits
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 butter, diced
1/2 cup cold buttermilk
1 cold extra-large egg
1 cup grated cheddar cheese
1 egg, beaten with 1 tablespoon water or milk
Course Sea salt to sprinkle on the tops before baking
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful (1-2 tablespoons) 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 about 6 times. I barely kneaded my dough, the key is to keep the dough cold, and touching it as little as possible so you get a high rise on the biscuits. Roll the dough out, about an inch thick into a rectangle 10 by 5 inches. With a sharp, pizza cutter, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Or you can “free form plop” them onto a lightly greased sheet.
Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with the sea salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve right out of the oven with butter or gravy or jam or all of it.
*Adapted from Ina Garten