Buttermilk Cheddar Biscuits

Show: Barefoot ContessaEpisode: Breakfast Party

Rated: 4 stars out of 5Rate itRead users' reviews (67)

RECIPE
COMMENTS & REVIEWS(67)

Cook Time:
25 min
Level:
Easy
Yield:
8 biscuits

Times:

Prep: 40 min
Inactive Prep: --
Cook: 25 min
Total:: 1 hr 5 min

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Ingredients

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (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
Maldon sea salt, optional

Directions

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.

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Comments & Reviews

recipe Buttermilk Cheddar Biscuits
Dani Alberton, MT 11-16-2009
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Words fail me!
Rated: 5 stars out of 5

These are so simple and so delicious and so light - exactly what biscuits should be! I've made them several times since I... discovered this recipe a month ago, with three different cheeses, and they are fool proof. The recipe makes eight very large biscuits and I have cut the recipe in half (perfect) and cut the biscuits smaller (perfect). Everyone loves them and asks for the recipe. These biscuits are perfection.Read more
recipe Buttermilk Cheddar Biscuits
kit new york, NY 11-11-2009
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WOW The Best
Rated: 5 stars out of 5

I made these for a birthday brunch and my guests went crazy. THey were so good! I used a rectangle biscuit cutter and then... cut them into triangles.. I sprinkled with cheese and baked to golden brown. I used a sharp sharp cheddar cheese which added to their delicious flavor. THe best! Thanks Ina!Read more
recipe Buttermilk Cheddar Biscuits
Michelle Colorado Springs, CO 11-01-2009
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High Altitude Goodness
Rated: 5 stars out of 5

I've tried to make biscuits many times in my life, but never had any turn out until this recipe! I didn't even change any... part to adjust for high altitude baking, and they were fabulous! Thank you so much!Read more
recipe Buttermilk Cheddar Biscuits
amy alturas, CA 10-20-2009
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Fabulous!
Rated: 5 stars out of 5

I actually baked these in my toaster oven at 400. Used 1 tsp k. salt....light, fluffy with wonderfully crispy crust. Ian... is my favorite. AND I LOVE HER MUSIC !Read more
recipe Buttermilk Cheddar Biscuits
Robin Milledgeville, GA 10-14-2009
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Hog Good are These!
Rated: 5 stars out of 5

I love these biscuits. They were absolutely fantastic. I made these ahead for the weekend, but could not wait to taste them... so I baked a couple for my breakfast and WOW! I did not think they were too salty. I am not a good biscuit maker but these are fool proof and anyone can make them. Thanks Ina!Read more
recipe Buttermilk Cheddar Biscuits
brandi Orland, CA 10-12-2009
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delicious!
Rated: 5 stars out of 5

These were so good! They looked beautiful and tasted even better! I put some garlic powder and Parmesan cheese on top with... the egg wash and it made the tops golden brown and crispy. I used salted butter and 1 tsp. of kosher salt in the recipe and we did not think they were too salty. I did not salt the tops and I did use sharp Tillamook cheddar. Amazing! Good job, barefoot contessa!Read more