MENU
SECTIONS
OTHER
CLASSIFIEDS
CONTACT US / FAQ
Advertisement

Cheddar Biscuits

Cheddar Biscuits

2 1/3 cups all-purpose flour

teaspoon freshly ground black pepper

1 tablespoon sugar

Advertisement

1 tablespoon baking powder

1 teaspoon cream of tartar

1 teaspoon salt

cup unsalted butter, chilled and cut into 1-inch pieces

Advertisement

2 cups grated and tightly packed sharp cheddar cheese

1 cups buttermilk

1 large egg

Kosher salt for topping

Cook s note: Make Chipotle Cheddar Biscuits by adding 1 teaspoon to 1 tablespoon chipotle powder to the dry mixture to give a little or an intense kick of flavor.

Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray. In a large bowl, whisk together the flour, pepper, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt. Add the butter and, using a pastry cutter, work it into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg. Add to flour mixture and stir until just incorporated. Do not overmix.

Use a small ice cream scoop or -cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in center of oven for 20 minutes, rotating the baking sheet halfway though the baking time, until golden brown and a toothpick inserted in the center of biscuit comes out clean.

Transfer biscuits to a cooling rack. Serve slightly warm or at room temperature. Store biscuits in an airtight container for up to 2 days.

Yield: 20 small biscuits

Source: Adapted from Baked: New Frontiers in Baking

First Published July 14, 2009, 10:16 a.m.

RELATED
SHOW COMMENTS  
Join the Conversation
We value your comments and civil discourse. Click here to review our Commenting Guidelines.
Must Read
Partners
Advertisement
Advertisement
LATEST ae
Advertisement
Pittsburgh skyline silhouette
TOP
Email a Story