Buttermilk Cheddar Biscuits
One of my biggest pet peeves while baking or cooking is wasting leftover ingredients. I don’t know why it bothers me so much, but something as simple as purchasing a bunch of cilantro for $0.99 and not using all of it kills me. I guess that’s just the broke college student mindset in me…
A week ago, I posted Lemon Cake, which only uses ¾ cup of buttermilk. Unfortunately, I can only seem to find quarts of buttermilk, which results in wasting more than half of it! As I said before, BIG pet peeve.
I love Ina Garten; her recipes, shows, books, baking products, etc. Every time I watch her show, I find myself scribbling down recipes I need to make in the future. Last night, with a little motivation from my carton of buttermilk sitting in the fridge, I decided to make Ina Garten’s Buttermilk Cheddar Biscuits.
I’ve never really been a fan of biscuits all of my life, but all that changed when my team took a road trip and stopped off at Ruby Tuesday’s for lunch. Ruby Tuesday’s offers unlimited garlic cheese biscuits. They are sweet, buttery, salty, crumbles of joy. By the time my lunch rolled around, I was too full from all the biscuits I consumed while waiting to eat my main course! In short, I was hooked.
Ina Garten’s biscuits are even better than Ruby Tuesday’s, and you don’t have to order a main course to get them! My roommate, Chelsea, and I made BLT sandwiches with the Buttermilk Cheddar Biscuits to make it a meal… Don’t judge me– it was amazing.
Buttermilk Cheddar Biscuits recipe by Ina Garten:
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
- 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 or additional cheese, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.