Nell's Buttermilk Cheese Biscuits

This weekend was our first weekend to actually lounge about and catch up on things around the house. Ah, what a glorious thing.  I decided that Saturday I would not leave the house, not even to go outside and check the mail. I did do the mandatory p90X workout that day, then showered and resumed lounging.

We really needed to go to the grocery store but I decided we would make do that do with whatever we had and we could go on Sunday. I remembered that Nell had sent me a couple of recipes for my KitchenAid mixer. The mixer still has not been named so feel free to make suggestions. Im thinking something fancy and French, Julia? Nell named hers Tiffany, which is awesome but taken.

I grabbed my trusty laptop and found the email where Nell had sent over her recipe for Buttermilk Cheese Biscuits. Luck be a lady, we had everything we needed. Except buttermilk. Not a problem, if you are a handy chick like me. Just google "substitute for buttermilk" and you will find this little gem. I decided that I would use half Greek yogurt (for the tang) and 1/4 milk, 1/4 cream.  We only have 1% so I made the executive decision to fatten them up a bit by adding the cream.

Cheddar Buttermilk Biscuits

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

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. ( I used the Oneida Pizza Stone Aunt Sandy got us. That thing rocks!)  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.
 

As you can see one is already missing and they have only been out of the oven about 30 seconds!

Next I need to try that recipe she sent for Mississippi Mud Cake! Thanks Nell!