Third time's a charm, because I finally got perfectly round biscuits! Just look at it! Don't you want to reach into your screen and take that yummy, cheddary, flaky goodness? That's right, they were flaky! I'm so proud.
When attempting this recipe before, I would have to revert to drop biscuits when left with a sticky, blobby, yet still delicious biscuit batter. This time, instead of pulling out the mixer, I learned how to correctly combine everything together with my hands. I made scones recently that specified cutting in the butter with two knives, and I realized I needed to try that with this biscuit recipe! Certainly a labor of love cutting in butter, I alternated between knives and my fingers, and it did the trick. They happily cut into perfectly round biscuits.
Cheddar Cheese Biscuits
2 cups all purpose flour
1 tablespoon of sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into small pieces
1 1/4 cups of cheddar cheese
1 cup cold buttermilk (I use the instant powder)
1 egg beaten with 1 tablespoon of milk (glaze)
1. Preheat over to 400°. Combine dry ingredients in a large bowl. Add butter and cut in, using a couple knives, a dough cutter, or even your fingers until a fine meal forms. Add cheese and mix until combined.
2. Add buttermilk (or water if you added powdered buttermilk in with dry ingredients) and gently mix together to bind dough. Turn onto a well floured surface and knead about 10 turns until combined.
3. Pat out dough to 3/4" thickness, and using a biscuit cutter or glass, cut out biscuits. Gather scraps, gently knead together and repeat to make additional biscuits.
4. Transfer biscuits to parchment lined or Silpat lined cookie sheet. Brush biscuits with egg glaze and bake until golden brown and firm to touch, about 18 minutes. Serve warm!
I think I'm becoming a better baker! But practice makes perfect...and more biscuits to eat! Here's a couple of things this baker has added to her Christmas wish list for the next time I make this recipe:
a Pastry Blender
and a Pastry Brush.