Anyone who knows me knows I love Ina Garten. I recently came across one of her recipes for a buttermilk cheddar biscuit that I had to try. I am a typical Southerner and I eat biscuits all the time. Any time of the day. On the coast of North Carolina, where I was raised, the people are descended from Irish fishermen who would have biscuits with every meal. It’s a given. My family from Ocracoke, Hatteras, and Beaufort would always have some type of bread with each meal.
Ina Garten’s Buttermilk Cheddar Biscuit
– preheat the oven to 425f
– place two cups flour, baking powder, and salt in the bowl of the mixer fitted with the paddle attachment. 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 on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
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 a 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 six times. Roll the dough out to a rectangle about 10 by 5 inches.
With a sharp knife that has been floured, cut the dough lengthwise in half then across in quarters, making roughly 8 rectangles.
Transfer to sheet pan. Brush tops with egg wash, sprinkle with salt, if using, and bake 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. I served these with homemade chipotle ranch dressing.
For extra security, while baking, have a Pitt bull/ black lab mix guard dog, named Gus, keep watch while they are baking!