Buttermilk Cheddar Biscuits

Prep: 20 mins | Cook Time: 20 mins | Course: Baked Goods | Serves: 8 

Tender and flaky cheddar cheese buttermilk biscuits are light and full-flavored. These might be amazing with rosemary, chives, or caramelized red onion bits. If you wish to cut into hors d'oeuvres size, maybe check for doneness 5 minutes early. Inspired by Ina Garten in her Barefoot Contessa Back to Basics Cookbook. She says you can make them ahead and keep in the fridge overnight; then brush them with some buttermilk in the morning and a sprinkle of sea salt. https://www.foodnetwork.com/recipes/ina-garten/buttermilk-cheddar-biscuits-recipe-1943876.amp 

2 cups flour

1 Tbsp baking powder 

1 ½ tsp salt

¾ cup cold butter, cubed

½ cup buttermilk + a bit for brushing 

1 egg 

1 cup sharp cheddar cheese, shredded 

Sea salt, for sprinkling

Preheat oven to 425*. Layer flour, baking powder, and salt in a stand mixer with a paddle attachment. Stir to combine, add in the butter and mix on medium-low speed until the butter bits are broken down to pea sized bits and the flour is well coated. This will take a couple minutes so go ahead and measure your next ingredients. Add buttermilk, egg, and cheese in. Stir until the dough just comes together. 

Scrape the dough onto a lightly floured silpat or parchment sheet. Pat or roll into a 5.10 rectangle. Cut into 8 rectangles, spread them out a bit and place silpat or parchment on a baking sheet. Brush biscuits with a bit of buttermilk and sprinkle with coarse sea salt. Bake for about 20 minutes or until biscuits are 200* when checked with an insta-thermometer. Serve warm with butter.