Cheddar Buttermilk Biscuits

A while back, I had some of my cooking shows on and I was kinda just tuning in an out while doing other things.  You know what I mean, right?  I know I can't be the only one who does this.  I like the background noise and it's nice that when I tune in, I could learn something tasty.

I was lucky when I tuned into this recipe.  AND I realized at the time that I had all the ingredients just waiting to be used for this. BONUS!

Won't win a Biscuit Beauty Pageant but who cares.  They're TASTY!

Cheddar Buttermilk Biscuits
Recipe from Ina Garten

2 cups all-purpose flour, plus more as needed
1 tbsp baking powder
1 1/2 tsp salt
12 tablespoons (1 1/2 sticks) COLD unsalted butter, diced
1/2 cup cold buttermilk
1 cold large egg
1 cup grated extra-sharp Cheddar, plus more for topping (optional)
1 egg, beaten with 1 tablespoon water or milk

1.  Preheat the oven to 425 degrees.

2.  Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment OR use a regular bowl.  With the mixer on low, or using a dough cutter, add the butter and mix until the butter is the size of peas.

Butter lumps

3.  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 1 cup of Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Don't be afraid...the dough will come together.

4.  Dump out onto a well-floured board and knead lightly. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough into 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle extra cheese, if desired, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Those chunks of butter make these flaky and wonderful.

I normally pair these with dinner (soup, roasted chicken...), but yes, these are also really great made into breakfast sandwiches with an egg and a little bacon. ;)