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Recipe: Cheddar Buttermilk Biscuits
Sep. 10th, 2010 10:44 amRecently there was an auction at ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
treatsfortits to support several people walking for the cure (you can still donate to them, really you can). My little item was cheddar buttermilk biscuits. The winner told me that the biscuits were much appreciated and could she have the recipe? I have sent it to her and am posting it here for posterity.
This is modified from The Joy of Cooking. If you have a 10+ cup food processor it will be easiest to put together; if not you'll want a pastry blender. The food processor instructions are the easiest in terms of labor but I'm including hand-labor just in case it isn't available.
Ingredients:
2 cups all purpose flour (King Arthur's or Trader Joe's work best)
1/2 tsp. salt
1/2 tsp baking soda
2 tsp baking powder
1 1/4 cups cultured buttermilk (I've been using Kate's from the local Super Stop&Shop - a little pricier but I think it is worth it)
~2 oz. cheddar cheese, grated (I used Cabot private reserve [black wax] and a microplane grater). You can, if you want, use pre-grated cheddar, but bagged grated cheddar has anti-caking agents that might affect the texture a bit.
Hardware:
oven
2 half-sheet pans
one sheet parchment paper
large food processor (10+ cup capacity) OR large metal bowl, egg-whisk and pastry blender (looks like a handle and several dull blades, suitable for butter)
rubber spatula
spring-loaded ice-cream scoop (1 oz size I believe) for scooping purposes, or whatever you have handy to scoop
Using something to make the biscuits nice, round and flattish is optional - makes 'em prettier.
Preheat oven to 450ºF. Put flour, salt, baking soda and baking powder in your food processor. Pulse two times, about a second each (or mix with egg whisk in your metal bowl). Cut butter into pat-size pieces and add it to the flour. Grate your cheddar and add it now as well. Pulse until the butter is cut into the flour and no piece is larger than a pea, about 6-10 pulses (or cut in with your pastry blender, which will take 3-5 minutes). Add the buttermilk all at once and mix just until the liquid had been incorporated, only several seconds or so (or use your rubber spatula to fold the dry and wet together until incorporated). Don't overmix or you will end up with flat pucks regardless of how tall you make your biscuits before putting them in the oven.
Nest one half-sheet pan on top of the other, then put on your parchment paper. Scoop out the batter onto the tray, preferably giving at least 1/2 inch between biscuits. Depending on how large you like your biscuits your batch could be anywhere from 10-20 biscuits.
Put the biscuits in the oven and check on them after 15 minutes. At this size they should be ready in 15-20 minutes. If you have more than 15 biscuits on your tray, check after 13 minutes instead.
Should you have no cheddar in the house or just want plain old buttermilk biscuits the simply drop the cheddar and add an extra tablespoon of butter to the mix.
treatsfortits to support several people walking for the cure (you can still donate to them, really you can). My little item was cheddar buttermilk biscuits. The winner told me that the biscuits were much appreciated and could she have the recipe? I have sent it to her and am posting it here for posterity.This is modified from The Joy of Cooking. If you have a 10+ cup food processor it will be easiest to put together; if not you'll want a pastry blender. The food processor instructions are the easiest in terms of labor but I'm including hand-labor just in case it isn't available.
Ingredients:
2 cups all purpose flour (King Arthur's or Trader Joe's work best)
1/2 tsp. salt
1/2 tsp baking soda
2 tsp baking powder
1 1/4 cups cultured buttermilk (I've been using Kate's from the local Super Stop&Shop - a little pricier but I think it is worth it)
~2 oz. cheddar cheese, grated (I used Cabot private reserve [black wax] and a microplane grater). You can, if you want, use pre-grated cheddar, but bagged grated cheddar has anti-caking agents that might affect the texture a bit.
Hardware:
oven
2 half-sheet pans
one sheet parchment paper
large food processor (10+ cup capacity) OR large metal bowl, egg-whisk and pastry blender (looks like a handle and several dull blades, suitable for butter)
rubber spatula
spring-loaded ice-cream scoop (1 oz size I believe) for scooping purposes, or whatever you have handy to scoop
Using something to make the biscuits nice, round and flattish is optional - makes 'em prettier.
Preheat oven to 450ºF. Put flour, salt, baking soda and baking powder in your food processor. Pulse two times, about a second each (or mix with egg whisk in your metal bowl). Cut butter into pat-size pieces and add it to the flour. Grate your cheddar and add it now as well. Pulse until the butter is cut into the flour and no piece is larger than a pea, about 6-10 pulses (or cut in with your pastry blender, which will take 3-5 minutes). Add the buttermilk all at once and mix just until the liquid had been incorporated, only several seconds or so (or use your rubber spatula to fold the dry and wet together until incorporated). Don't overmix or you will end up with flat pucks regardless of how tall you make your biscuits before putting them in the oven.
Nest one half-sheet pan on top of the other, then put on your parchment paper. Scoop out the batter onto the tray, preferably giving at least 1/2 inch between biscuits. Depending on how large you like your biscuits your batch could be anywhere from 10-20 biscuits.
Put the biscuits in the oven and check on them after 15 minutes. At this size they should be ready in 15-20 minutes. If you have more than 15 biscuits on your tray, check after 13 minutes instead.
Should you have no cheddar in the house or just want plain old buttermilk biscuits the simply drop the cheddar and add an extra tablespoon of butter to the mix.
