My mother always made biscuits with buttermilk, which I also use, but I've changed and use butter rather than the shortening she would cut into the flour and I mix in two cups of grated cheese. Also, I brush my biscuit tops with a beaten egg and she usually brushed hers with melted butter. Finally, I leave space between my biscuits because I love that the sides brown too; typically biscuits are set side-by-side in a pan.
This recipe is easy to mix up (less than 15 minutes) and bakes in a hot oven in 13 to 15 minutes, so having a warm bread for breakfast is very do-able!
Cheesy Buttermilk Biscuits
3 1/2 + 1 T King Arthur all-purpose flour
2 T baking powder
1 tsp. sugar
1 1/2 tsp. salt
9 T cold unsalted butter (preferably European for a higher fat content), cut into small pieces
2 cups grated cheese
2 T chives, minced (optional)
1 3/4 buttermilk
1 egg, beaten to brush on top
Preheat oven to 425F-degrees. Line a baking sheet with parchment paper.
In a stand mixer, using the paddle attachment, mix the dry ingredients together. Add the chives, if using. While the mixer is running, add the small pieces of butter and mix until incorporated. You may have small pieces still visible. Add the cheese and then, while the mixer is running, slowly pour the buttermilk in. Mix only until incorporated!
Transfer the dough to a lightly floured bread board--it will look "shaggy."
Place biscuits onto the prepared sheet and brush tops with a beaten egg. Bake in the preheated oven 13 to 15 minutes, until golden brown.
|I add space between my biscuits!|