Buttermilk Cheddar Biscuits

Fresh baked goods are one of the greatest things ever, in my humble opinion. So, whenever I have a moment to whip up a fresh batch of anything, I go for it.

These Buttermilk Cheddar Biscuits are totally amazing. The recipe is a Barefoot Contessa from her cookbook called "Back to Basics."

Now, buttermilk is not an ingredient I have on the ready like ever. But, you can make up your own buttermilk substitute on the fly with regular old milk and a lemon. Simply measure out a scant 1 cup of milk and add 1 Tbsp. fresh lemon juice. Stir and let it hang out for 5 minutes. Voila. Buttermilk. For this recipe, you just need a half cup of buttermilk.

I made these biscuits the last time I made a buffalo chicken salad. Here's a pic:

 Link to that awesome recipe is here: Buffalo Chicken Salad

These biscuits would obviously rock with a brunch situation. I also feel like they would be amazing with a chowder or a stew or if you're whipping up a baked ham din.

You can totally use pre-shredded cheese. That's what I did (sorry, Ina.). Totally top each biscuit with a pinch of flaky sea salt. It's the ultimate finishing touch. They are so super amaze. You will definitely eat a whole bunch. I love this recipe because each biscuit looks unique. I love the whole misshapen quadrangle situation that is going on. Yay!

Here's a pro tip with the butter. Cut it into cubes and just leave it on the butter wrapper to easily dump it into the mixing bowl. I like to chop the butter first and put it back in the refrigerator to keep it super cold for biscuits and pie crusts. Then I measure out all my other ingredients. When it's time to make the dough, just pop out your cubed butter from the fridge. Gotta be prepared! And you totally do not want soft butter for flaky perfect biscuits.

Here's the recipe for the biscuits:

Buttermilk Cheddar Biscuits
Makes 8 biscuits
From "Barefoot Contessa: Back to Basics"
By Ina Garten

2 cups all-purpose flour, plus a handful
1 Tbsp. baking powder
1 1/2 tsp. kosher salt
12 Tbsp. (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 Tbsp. water or milk
A sprinkle of sea salt

Preheat the oven to 425 degrees Fahrenheit.

Place 2 cups flour, the baking powder and kosher 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 glass 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 cheese with a small handful of flour and, with the mixer on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough out to a rectangle 5 by 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 egg wash, sprinkle with sea salt and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.