Sunday morning was our first morning in the apartment. We decided to make our first breakfast there a special one, and that could only mean homemade biscuits. We bought the ingredients on Saturday, but didn't really think through the process. In order to make them, Joey had to locate the flour, the cheese grater, the parchment paper... We couldn't find the pastry blender, and it was too difficult to setup the mixer, so I mixed them by hand. Turned out just fine! I also decided to add some of the cheese right on top of the shaped biscuits, rather than putting all of it in the dough. Joey was very happy with that decision, saying the tops reminded him of an asiago bagel in the best way possible.
Cheddar Buttermilk Biscuits
From: Shutterbean
Yield: 12 biscuits
Ingredients:
2 cups all purpose flour + more for rolling
1 tbsp baking powder
1 1/2 tsp kosher salt
12 tbsp unsalted butter (1 1/2 sticks), diced and kept cold
1/2 cup cold buttermilk, shaken
1 egg
1 cup shredded sharp cheddar (reserve a small handful)
1 egg, beaten with 1 tbsp water
Directions:
Preheat oven to 425 F and line a baking sheet with parchment paper.
In a large bowl, mix the flour, baking powder and salt. Add in the butter, and mix in with your fingers until all of the butter pieces are no larger than a pea. It works well to just smash each butter piece and keep re-incorporating.
In a measuring cup, add the egg to the buttermilk and beat lightly. Pour into the flour mixture, and stir until just combined. Toss the cheese with 1 tbsp of flour, then add to the dough, stirring just a few times. It will be very wet!
Dump out onto a very well floured surface, and turn over a few times to incorporate the flour. Pat it into a rough rectangle. Using a dough scraper, cut it in half lengthwise, then across into 6 sections, for a total of 12 pieces. The end pieces may be a bit smaller or oddly shaped.
Place the biscuits on the lined baking sheet, and brush with the egg wash. Top with the reserved cheddar, putting a few shreds on each biscuit.
Bake for 20-25 minutes, until golden brown. (Mine took 22 minutes exactly)
Let cool for just a few minutes, then enjoy!
Once completely cool, leftovers can be wrapped up and kept at room temp for a few days.
Nutrition: (per biscuit)
226 calories
15.3 g fat
16.9 g carbs
0.6 g fiber
5.5 g protein
Cheddar Buttermilk Biscuits
From: Shutterbean
Yield: 12 biscuits
Ingredients:
2 cups all purpose flour + more for rolling
1 tbsp baking powder
1 1/2 tsp kosher salt
12 tbsp unsalted butter (1 1/2 sticks), diced and kept cold
1/2 cup cold buttermilk, shaken
1 egg
1 cup shredded sharp cheddar (reserve a small handful)
1 egg, beaten with 1 tbsp water
Directions:
Preheat oven to 425 F and line a baking sheet with parchment paper.
In a large bowl, mix the flour, baking powder and salt. Add in the butter, and mix in with your fingers until all of the butter pieces are no larger than a pea. It works well to just smash each butter piece and keep re-incorporating.
In a measuring cup, add the egg to the buttermilk and beat lightly. Pour into the flour mixture, and stir until just combined. Toss the cheese with 1 tbsp of flour, then add to the dough, stirring just a few times. It will be very wet!
Dump out onto a very well floured surface, and turn over a few times to incorporate the flour. Pat it into a rough rectangle. Using a dough scraper, cut it in half lengthwise, then across into 6 sections, for a total of 12 pieces. The end pieces may be a bit smaller or oddly shaped.
Place the biscuits on the lined baking sheet, and brush with the egg wash. Top with the reserved cheddar, putting a few shreds on each biscuit.
Bake for 20-25 minutes, until golden brown. (Mine took 22 minutes exactly)
Let cool for just a few minutes, then enjoy!
Once completely cool, leftovers can be wrapped up and kept at room temp for a few days.
We enjoyed ours with scrambled eggs
Nutrition: (per biscuit)
226 calories
15.3 g fat
16.9 g carbs
0.6 g fiber
5.5 g protein
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