These Buttermilk Cheddar Biscuits are so good! You can make them full size in muffin tins or as minis — but be prepared to eat a lot of them. Experiment with the recipe by adding a wee bit of garlic or onion or even fresh parsley finely chopped! They go great with Spaghetti, Lasagne, or a nice big salad. I’m sure you’ll love these light and fluffy biscuits!
Buttermilk Cheddar Biscuits
2 cups all-purpose flour, plus more as needed
1 T baking powder
1/2 tsp kosher salt
3/4 cup (1 -1/2 sticks) 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
Optional: Sea Salt to sprinkle on the top!
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 sea salt, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.
These are best served warm!