Tuesday, November 16, 2010
I love carbs.
I also love cheese.
Probably not the best combo for staying svelte, but damn delicious. Biscuits are one of the many ways to combine those two loves of mine. If they are made correctly, they are fluffy and melt in your mouth good. But if they are made wrong, they are hard pucks. Biscuits can be finicky. I usually use one of two basic recipes and then usually just add different things each time. This recipe is a for a drier biscuit, one you roll and cut. It's good for a-type personalities like me who like everything to be uniform and JUST right. I also use a recipe for a drop biscuit when I feel like being messy.
We had this biscuits with soup but it makes far more biscuits than we can eat in one night (although I think my husband had at least 8 with dinner), so we had egg and biscuits sandwiches in the morning. They were amazing.
Cheddar cheese buttermilk biscuits
[ adapted from Grazing]
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 cup butter, cold, cut in to 1/2 inch squares
1 cup buttermilk*
1 cup grated cheddar cheese
Preheat oven to 450 degrees.
In food processor, combine flour, baking powder, baking soda and salt. Pulse to combine. Sprinkle in butter cubes and pulse 3-5 times until the mixture resembles a coarse meal. Add buttermilk and cheese and pulse until the dough forms a ball.
Dump out dough onto a lightly floured surface and knead the dough 4-5 times. Be careful not to knead to much as you make the dough tough and the biscuits will not rise. Roll the dough about 1/2 inch thick and cut into circles with a biscuit cutter or my tool of choice, a small glass.
Place biscuits on an ungreased baking sheet and bake for 13 to 15 minutes or until golden brown.
Serve immediately with tons of butter. Or can be kept in an airtight container for no longer than 3 days.
* if you don't have buttermilk, add 1 tablespoon of lemon juice or vinegar to a cup of milk, let stand for 10 minutes, voila buttermilk!