Buttermilk Cheddar Biscuits

Published: 12/07/2016

by Submitted


2 cups of all purpose flour.
1 tbsp of baking powder.
1 ½ tsps of kosher salt.
12 tbsps (1 ½ sticks) of diced cold unsalted butter.
½ cup of cold shaken buttermilk.
1 cold extra large egg.
1 cup of grated extra sharp cheddar.
1 egg beaten with 1 tbsp of water or milk.
sea salt (optional).


In a bowl, mix together 2 cup of flour, baking powder and salt. 

Using an electric mixer fitted with paddle attachment on low speed, beat in the butter until the butter is the size of peas.

Mix together the buttermilk and egg and add to the flour mixture and mix to moisten.

Mix the cheddar cheese with small handful of flour in a small bowl then add to the flour mixture while still mixing on low, mix until combined.

Knead the dough on a floured surface for about 6 times then roll out to a rectangle 10 by 5 inch.

Cut the dough lengthwise in half with a sharp knife and then cut across in quarters making 8 rough rectangles.

In a sheet pan lined with parchment paper, arrange the rectangles and brush with the egg wash and sprinkle with salt.

In a preheated oven to 425° bake for 20 to 25 minutes.

Serve hot or warm!