Buttermilk Biscuits


2 cups flour
1 T baking poweder
1 1/2 t kosher salt
12 T cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cup extra-sharp Cheddar (optional)
1 egg, beaten with 1 T water or milk (for egg wash)


Preheat oven to 425. Place 2 cups of flour, the baking powder and salt in the bowl of an electric mixer w/ a paddle. With the mixer on low, add butter and mix until butter is the size of peas. Combine buttermilk and egg and beat w/ a fork. W/ mixer on low, add buttermilk mixture to flour & mix only until moistened. (If adding Cheddar, mix with a small handful of flour and add cheese to dough. Mix only until roughly combined). Dump out onto a floured board and knead lightly. Roll the dough out and cut into rectangles or use a biscuit cutter. Transfer to a sheet lined w/ parchment paper. Brush tops w/ egg wash and bake 20-25 minutes until browned and cooked through.
Course: Bread
Cuisine: American
Origin: Ina Garten
Uploaded by: Jamee Robinson
Added on: 2009-10-31 08:36:06