Sharp Cheddar Biscuits

For Danny's birthday this year I made our delicious Chicken Tortilla Soup with Sharp Cheddar Biscuits. I decided to make the biscuits last minute, but I was surprised how well they paired with the soup. It was a filling meal with plenty for the next day. Just pop a biscuit in your oven/toaster oven to reheat and their like fresh out of the oven.

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp cheddar
1 egg, beaten with 1 tablespoon buttermilk
Fresh cracked black pepper

Preheat oven to 425 degrees.

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 lightly knead. 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 (non-stick or lined with parchment paper). Brush the tops with the egg wash, top with cracked black pepper and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

These biscuits comes from one of my favorite cooks, Ina Gartin. Her recipes never disappoint! But, to make it more my own I added buttermilk to the eggwash and the cracked pepper on top. To make it more your own at home you can add chives or scallions to the dough. You could also use two kinds of cheeses, maybe a sharp cheddar and a smoked Gouda.

 Thanks Ina!