Cheddar Biscuits

Name: Cheddar Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 3 ½ cup All-Purpose Flour (3 1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping); 2 tbsp Baking Powder (2 tablespoons baking powder); 2 ½ tsp Kosher Salt (2 1/2 teaspoons kosher salt*); 9 tbsp Unsalted Butter (9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)); 2 cup Sharp Cheddar Cheese (2 cups grated sharp cheddar cheese); 1 ¾ cup Buttermilk (1 3/4 cup buttermilk); 1 tsp Egg (1 large egg*Some people who commented on the food52 website found the biscuits to be too salty. We definitely did not, but if you are sensitive to salt, perhaps reduce the salt to 2 tsp or less.)

Flaky, cheesy American-style biscuits made with a lamination technique using cold butter and buttermilk, brushed with egg wash, and baked until golden brown.

35 minAmerican

Servings10

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Steps

1Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).
2Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean.
3Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.
4Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).
5Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm.