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Monday, May 6, 2013

Cheese Biscuits



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From the kitchen of One Perfect Bite...I've never been a biscuit lover, but we were recently at a get-together where cheese biscuits were served alongside a wonderful pulled pork. I thought the combination was unusual, but in worked really well. While I tried, I was unable to get the recipe for the biscuits from the hostess, so I began a search to find one I hoped would produce a biscuit as good as the one she served. I have special sites I visit when I'm looking for a recipe that I hope will be outstanding. Food52 is one of them, and sure enough, I was able to find a terrific recipe in their archives. The directions for their biscuits are self-explanatory and need no embroidery to make them work. I know those of you who make these will be pleased. They are truly outstanding and a perfect accompaniment for meals that can handle distinctly flavored sides. I personally think they are wonderful for breakfast and, by extension, for an afternoon tea. They work really well when served with a smear of current jelly, but any of the tarter jams or jellies could be used as well. The egg wash gives the biscuits a lovely shine and a crust that imparts a slight resistance when it is bitten. The interior of the the biscuit has a lovely color and soft crumb that is really enjoyable. I do hope you'll try this recipe. It is a keeper. Here's how the biscuits are made.

Cheese Biscuits...from the kitchen of One Perfect Bite courtesy of Food52

Ingredients:
3-1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping
2 tablespoons baking powder
2-1/2 teaspoons kosher salt
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1-3/4 cup buttermilk
1 large egg

Directions:

1) Combine flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. Meanwhile, cut butter into chunks and leave out at room temperature (you want it malleable, but not soft).
2) Position a rack in center of oven and heat it to 400 degrees f. Line two baking sheets with parchment paper. Combine chilled dry ingredients, cheese and butter in bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until chunks of butter are no bigger than a large pea – or a small bean. (When in oven, water in the chunks of butter creates steam, which in turn will creates pockets of air within biscuits.)
3) Add buttermilk to bowl and mix on low just until dough comes together. Turn dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat dough into a large rectangle about 1/2 an inch thick.
Dip a 3-inch round cutter with sharp edges in flour and then cut biscuits using an even downward motion, without twisting cutter. Transfer rounds of dough to baking sheets, leaving an inch or two of space between them. When you’ve cut first batch of biscuits, gently pat dough into another rectangle and cut a few more -- discard dough or add oddly-shaped leftover scraps to baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).
4) Beat egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush tops of biscuits lightly with egg wash and bake for about 20 minutes, rotating halfway through, until biscuits are a deep golden brown. Cool for a few minutes on baking sheets but serve them while still warm!
Yield: 10 to 12 large biscuits.






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28 comments :

Chiara Giglio said...

those look so delicious, perfect for
"aperitivo" time ! Take care and have a nice day....

manu said...

I love everything with cheese and these biscuits look delicious!!
Have a nice week

Food, Fun and Life in the Charente said...

I am using www.feedly.com to follow now and it is much better than reader. I am more than happy with it. :-)) Keep well Diane

Alessandra said...

I think that in NZ we call these cheese scones (and I like them very much), I am still getting used to the US English :-).

Ciao and have a great week
Alessandra

Cindy@NorthofWiarton said...

My one grandson will LOVE these biscuits. Thank you for posting Mary & enjoy your day.

Ambreen (Simply Sweet 'n Savory) said...

I really want to taste these biscuits now, looks great!

What's next said...

I will be trying these!! My family loves biscuits. These sound like a great variation and sound like they would be great with pulled pork.

Kim G. said...

With pulled pork, that's a great, great idea!

Rosemary said...

I get tired of cornbread with chili . . these seem like a new perfect fit!

Jenn said...

MMMMMM... I love cheese biscuits! Okay, I love pretty much all biscuits, but biscuits with cheese are definitely my favorite. And must try them next to pulled pork.. sounds divine!!

bellini said...

I could never resist a cheddar cheese biscuit Mary.

David said...

Mary, Thanks for the recipe... We both love cheese biscuits! Take Care, Big Daddy Dave

Jeannie Tay said...

Oh these biscuits sure looks golden and delicious! I love savory ones rather than their sweet kinds! Pairing with pull pork sounds divine!

Angie Schneider said...

o Mary, these biscuits have stolen my heart...they look so melt-in-mouth and delicious!

Mr. & Mrs. P said...

Wow...Love these!!!!!!!

Tricia Buice said...

While I can't wait to make this recipe - I am still wondering how I never knew you weren't a biscuit lover. I don't know if we're going to be able to take this relationship to the next level - ha ha. Obviously I am a biscuit lover and will try these soon! Thanks for the recipe and the research!

Ginny said...

I make a similar and simpler version of these, but is uses Bisquick. It is The Red Lobster copycat. Yours will be SO much better I know. Yours would not have that flavor of fast and instant that Bisquick tends to give things.

Chris Scheuer said...

Though I've lived in the South for a long time, I still haven't mastered biscuits, I'm more of a yeast girl, hailing from the north. Maybe this recipe will finally turn me into a Southern Belle :) They sound delicious!

Guru Uru said...

One of my favourite biscuit recipes ever :D

Cheers
CCU

Melinda said...

Those sound quite yummy!

M :)

T.W. Barritt at Culinary Types said...

Cheese makes anything outstanding! The cheesy goodness of these biscuits just pops off the page!

Cindy said...

I just might make these tonight!

Gloria Baker said...

These look perfect Mary!!

Eileen said...

Well, I am a biscuit lover and I think cheese makes just about anything better. :) These look delicious ~ I'll definitely be trying them.

Daniela Grimburg said...

Mary, this is the perfect bite!
The biscuits look so pretty and for sure they taste as good as they look.
Love the idea of cheese biscuits instead of sweet ones.

Tanna at The Brick Street Bungalow said...

Unlike you, Mary, I am a serious biscuit lover. I once said that I had never had a bad biscuit, just some that were better than others (I've lived long enough to not be able to make that statement anymore). Thank you for another to try! I am SURE it will be wonderful. blessings ~ tanna

Claudia said...

I have had to find biscuit recipes to keep up with husband. We had none growing up. This is a beauty (say, cheese!) Mary and I will try it. You haven't failed me yet!

PREM SINGH said...

You have the best foodie memories and recipes!!
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