Cheddar Cheese Biscuits

It’s a cold and blustery winter day.   My comfort food is soup or stews with some kind of bread accompaniment.   I’ve made these Cheddar Cheese Biscuits many times and I can attest to the great flavor and quick and easy preparation.   It’s a keeper!  

I’ve also considered making this a bit larger and making mini-sandwiches them, stuffed with either ham and cheese or bacon and tomato.   Mmm.  I just may be whipping these up again for tonight’s dinner!

Cheedar Cheese Biscuits
source Bon Appétit Magazine October 1993

Makes about 10 biscuits

2 cups all purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 1/4 cups grated extra-sharp cheddar cheese

1 cup cold buttermilk (this measurement may vary)
1 egg beaten with 1 tablespoon milk (glaze)
Poppy seeds

Preheat oven to 400 degrees.  Combine first 6 ingredients in processor and blend.  Add butter and cut in, using on/off turns or pulse until a fine meal is formed.  Transfer ingredients to a larger bowl and mix in the cheese.

Mix enough buttermilk into the flour mixture to bind the dough.  Turn out on a floured surface and knead gently until combined, about 10 turns.   Pat out dough to 3/4-inch thick.   Using 3-inch-diameter cookie or biscuit cutter, cut out biscuits.  Gather scraps and repeat. 

Place biscuits on an ungreased cookie sheet.  Brush biscuits with egg glaze and sprinkle with poppy seeds.   Bake until golden, about 18 minutes.   Serve it warm!

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