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Back to Basics with Buttermilk Cheddar Biscuits

How to make buttermilk biscuits

 Spring has sprung on the farm. The trees and flowers have awoke from their winter sleep with beautiful blooms. Hummingbirds have arrived to feed on my feeders and the noise coming from the trees is a wonderful melody of bird song. We were recently enchanted with a very special visit from my granddaughter, Hadlee Rose Mount. The sacred bond between a grandmother and her granddaughter is a sweet whisper of love from the depths of our souls. 

 During Hadlee Rose's stay, we planted a lovely Queen Elizabeth Rose Bush, right outside my bedroom window. Even though we are often separated by many miles, I hear her love whisper each time I gaze upon our rose bush and I whisper back, "I love you sweet Hadlee Rose."


In keeping with the simple, basic living ideas of the Morgan Family Farm, I've chose my go to homemade Buttermilk Cheddar Biscuits recipe for todays blog. Let's get started.

What You'll Need:


2 Cups all-purpose flour (plus more as needed)
1 Tablespoon baking powder
1 1/2 Teaspoon kosher salt
12 Tablespoon (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
* Malden sea salt optional

Directions

Preheat the oven to 425 degrees. Place 2 cups of flour, baking powder and salt in the mixing bowl. Mix on LOW with a paddle attachment. Add the diced butter and mix until the butter is the size of peas. 

In a small bowl, combine the buttermilk and egg. Beat lightly with a fork. Add buttermilk mixture to mixer. Continue mixing on LOW just until mixture is moist. 


In another small bowl, combine cheddar with a small handful of flour. 

Add floured cheese to dough and mix on LOW only until combined. 

Put dough onto a well floured board and knead lightly about six times.

Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured, knife cut the dough lengthwise in half and across into quarter. Makes 8. 

Transfer to a pan lined with parchment paper. Brush the top with the egg wash, sprinkle with salt and bake for 20 to 25 minutes. (until the tops are browned and biscuits are cook through. 

Tip: If you do not have buttermilk on hand, add 1 Tablespoon of white vinegar to 1 Cup of whole milk - stir well.

Serve hot or warm. Enjoy. 


The Queen Bee Says: "Take time to smell the roses."

Buzz, Buzz


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