I am a big fan of Ina Garten. She has the type of personality that makes a person think that they can do just about anything in the kitchen. You know she gives you that, “How easy is that?” Well, this is one of her biscuit recipes and it is easy and absolutely wonderful.
I have watched Ina prepare these biscuits on her cooking show many times and I have to admit that I was very skeptical about the results because of 3 things: 1 – a mixer is involved 2- Plain flour is used and 3- they can be made the night before and baked the next morning. How can this be? A mixer can develop more gluten than needed for a quick bread. Leavening starts as soon as the liquid meets the baking powder. Quick breads should be cooked immediately for best results. Making the dough ahead of time is unheard of. But, I guess this is all incorrect information because these are just knock your socks good biscuits! They will impress everyone! The interior is creamy, flaky, buttery, cheesy and the crust is just right. I was just blown away when I tasted them. I was going to take just one bite, but no I ended up eating the entire biscuit. No regrets either!
I call these a rustic type biscuit. Easy, crusty, cheesy! Next time you have company for breakfast this is just what you need to make. No more said, do it!
Here’s how to get it done.
Buttermilk Cheddar Biscuits from Ina Garten
Yield 8 – 16 biscuits depending on how you cut them
- 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
- 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.
- 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 cheese 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 pan lined with parchment paper.
- Brush the tops with the egg was, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned.
- Serve hot or warm.