Monday, March 2, 2009

Buttermilk Cheddar Biscuits

I love biscuits. And lucky for me, being a southern boy, we had them all the time. Hot out of the oven with butter or jam, that is heaven. Here’s the problem. Biscuits are a little tricky. There are few ingredients, a simple process, and somehow easy to miss the target. I may never be able to make biscuits like my Mama but, these are really good.

2 cups All-Purpose Flour, plus extra
4 teaspoons Baking Powder
¼ teaspoon Baking Soda
¾ teaspoon Salt
2 tablespoons cold Butter
2 tablespoons cold Shortening
1 cup cold Buttermilk
1 cup grated White Cheddar or Extra-Sharp Cheddar Cheese, plus extra

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter and shortening till well mixed and resembles course crumbs. Make a well in the center of the dry mixture and add buttermilk. Stir a little then add cheddar cheese. Stir until dough just comes together. With your hands, try and form the extra dough pieces into the dough ball.

Turn dough out onto a lightly floured board. Dust top with a little flour and knead dough by folding and pressing dough over on to itself 6-8 times. Pat out dough to ¾-inch thickness. Cut out biscuits with 2 to 2 ½-inch floured round biscuit cutters. Push straight down to board then turn slightly. Place biscuits about 1-inch apart on ungreased baking sheet and sprinkle with extra cheddar cheese.

Bake for 12-14 minutes until tall and golden.

Makes 8-10. Server hot with butter, jam, or split apart and add extra cheddar cheese for a cheese biscuit sandwich.

I like the white cheddar for a milder morning biscuit and the extra-sharp cheddar for a lunch or dinner biscuit. If you do not have a pastry blender use a fork, two knives, or your fingers. If you use your fingers work quickly. You do not want part of the butter to melt. The cheese will cause the biscuits to stick slightly. Use a spatula and they will come off just fine.

For a traditional biscuit eliminate the baking soda and cheddar cheese; and use milk for the buttermilk.

1 comment:

Anonymous said...

I should be packing up to go home, but am instead enjoying your blog! Great food, great photography! I love it!

Emily Martin