Some certain food are delicious and welcomed any time of the day. To me, these cheesy biscuits fall under that category. They are great served at breakfast, lunch, brunch or dinner–and can be paired with almost anything. These biscuits have light and tender crumbs in the inside, with crispy flakes in the outside–and a lot of cheesy goodness. I love serving these for breakfast, or brunch–where they can be sliced in half and stuffed with honey-roasted ham (and maybe more cheese!). And since this is another Ina’s recipe, it was pretty much fail-proof. I had no issue with the dough, and I was able to freeze the leftover, and they could be rewarmed and still turned out great! Happy eating!
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
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.
Yield: 10-12 biscuits