As I mentioned the other day, since I haven’t really had anything blog-worthy happening this last week, Mother is helping me get some old posts out of my draft folder that never saw the light of day.  This one comes back from around the fourth of July, hence all the patriotic-ness.

I’ve talked a few times about my inability to make a pancake.  Well, I’m no better at a biscuit.  No matter what, mine never rise.  I don’t know if I’m overzealous in my mixing or kneading or if the atmosphere of my house just isn’t conducive (let’s go with that one, mkay?)  Regardless, every now and again I get a bee in my bonnet to try a new recipe in hopes that fluffy, flaky, delicious biscuits will soon be gracing my table.  As evidenced in this picture, I was once again outsmarted by the biscuit.  These Buttermilk Cheddar ones from the Barefoot Contessa were yummy and promptly scarfed down, but they resembled more of a hockey puck than a breakfast food.

Buttermilk Cheddar Biscuits
Barefoot Contessa Back to Basics

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
sea salt

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.
• Serve hot or warm.

If you have any foil proof biscuit tips, send ’em over.  Because I know I’ll be trying my hand at them again soon.  Oh, and I find it kind of ironic that Mother chose today to make a can of Grands for our breakfast.  They were perfect :-)

xoxo

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