Updated: Jul 5, 2021
Does anything say good morning better than fresh from the oven Buttermilk Cheddar Cheese Biscuits served with copious amounts of salty butter... I am not sure.
During the week, when life is busy, efficient morning meals are what is called for. But, when it comes to the weekends, Saturday and Sunday are for slowing down, allowing time for those breakfast upgrades. A fresh batch of buttermilk biscuits do just that, with the bonus of filling your home with all those good warm smells. Layers of buttery biscuit, created in the fold, with sharp cheese spotted throughout. Any semi firm cheese would do such as greyer or pepper jack, depending on your mood, but I stick with cheddar, usually slathered with strawberry jam.
Buttermilk Cheese Biscuits
2 ½ cups all-purpose flour (plus more for the bench) 1 ½ tbsp baking powder ½ tsp baking soda ½ tbsp sea salt ¾ cup (1 ½ sticks) cold butter, grated 1 cup sharp cheddar, grates 1 large egg, beaten 1 cup buttermilk, plus more to brush Flake sea salt (optional)
Preheat oven to 425 degrees.
In a large mixing bowl add 2 ½ cups flour, baking powder, baking soda and salt. Mix.
Add grated butter and cheese and toss in the flour mixture until coated. Add beaten egg and buttermilk and with your hands work dough together until stick and shaggy.
Flour your work counter with additional flour, about 2 tablespoons, and place dough in center of floured surface. Kneed dough together until you have a nice dough ball. Flour additionally if needed. Flatten the dough circle and fold six times with a quarter turn with each fold. Flatten again into a rectangle shape about an inch and a half to two inches thick. Cut 3” biscuits with a round cutter. Gather dough scraps and kneed back into a ball and fold again three times. Flatten to an inch and a half again and cut additional biscuits. You should be able to cut 9 biscuits in total. Discard remaining scraps.
Chill your biscuits for at least 30 minutes before baking.
Place all nine biscuits onto a parchment lined baking sheet spaced apart and brush the tops with additional buttermilk and sprinkle, optionally and lightly with some flake sea salt.
Bake on the center rack of heated oven for 25 minutes or util golden brown . Remove from heat and serve hot or warm preferably.
~Makes nine biscuits.
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