2 cups flour
1 Tbsp. sugar
2 ½ tsp. baking powder
1 tsp. pepper
½ tsp. baking soda
½ tsp. salt
6 Tbsp. chilled, unsalted butter, cut into ½ inch pieces
1 ¼ cups grated extra-sharp cheddar cheese
1 cup cold buttermilk (approximately)
1 egg beaten with 1 Tbsp. milk (optional glaze that I don’t use)
poppy seeds (optional – I don’t use, either)
Preheat oven to 400 degrees. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns until fine meal forms. (this can also be done easily with no food processor) Transfer to large bowl. Mix in cheese. (can be prepared 4 hours ahead, cover and chill)
Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to ¾ inch thickness. Using 3-inch diameter biscuit/cookie-cutter, cut out biscuits. Gather scraps, pat out to ¾ inch thickness and cut additional biscuits. Makes about 10. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds (optional). Bake until golden brown and firm to touch, about 18 minutes. Serve warm. Yield: 10.
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