Best Buttermilk Cheddar Biscuits Barefoot Contessa Recipes

CHEDDAR BUTTERMILK BISCUITS

Cheddar Buttermilk Biscuits image

Every bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. -Kimberley Nuttall, San Marco, California

Provided by Taste of Home

Time 35m

Yield 7 biscuits.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup cold butter. cubed
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk

Steps:

In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 651mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERMILK CHEDDAR BISCUITS

Buttermilk Cheddar Biscuits image

Squat little biscuits but none the less delicious. Serve these for breakfast or anytime you want some comfort. From Ina Garten

Provided by cookiedog

Categories Breads

Time 40m

Yield 8 biscuits

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp cheddar cheese
1 egg, beaten with
1 tablespoon water or 1 milk
maldon sea salt (optional)

Steps:

Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. 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 Cheddar 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 sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.