Barefoot Buttermilk Cheddar Biscuits

Don’t you sometimes want to kick off your Sunday shoes, get in touch with your feminine side and prance around the kitchen like Ina Garten, the Barefoot Contessa? Yeah…me neither. But I do enjoy trying out her recipes. This one came from her book Back to Basics, page 228. This was my first time making biscuits and so I'm sure I didn't do it quite right, but it still turned out awesome. I just hope my local Red Lobster does not ban me for posting this recipe. (That's right. I’ll still eat at Red Lobster.)



2 cups of all-purpose flour, plus some for kneading
1 tablespoon baking powder
1-1/2 teaspoon kosher salt
12 tablespoons (1-1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp cheddar
1 egg beaten with 1 tablespoon milk or water

1. Preheat the oven to 425°F

2. Place 2 cups flour, 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.

3. Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk to the flour mixture and mix until moistened. In a small bowl, blend the cheese with a small handful of flour and, with the mixer still on low, add cheese to the dough. Mix only until roughly combined.

4. Dump the dough out onto a well-floured board and knead lightly about six times. Roll the dough into a rectangle approximately 5 x 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20 to 25 minutes, until the tops are brown and the biscuits are cooked through. Serve hot or warm