Sunday, June 1, 2014

Buttermilk Rosemary Cheddar Biscuits

What goes perfectly with sausage gravy?  What is the ideal base for an Eggs Benedict?   What is the scariest / traumatic Pillsbury product to open because it explodes when you open it? The correct answer to each is the ever versatile biscuit.  For years I have wanted to make biscuits from scratch, but never had buttermilk on hand.  It was so easy that I may never take the Pillsbury shortcut again.

2 cups - All-Purpose Flour, plus more as needed
1 tbsp - Baking powder
1 1/2 tsp - Kosher salt
12 tbsps - Cold unsalted butter (diced)
1/2 cup - Cold buttermilk
1 - Cold Extra-large egg
1 cup - Grated extra-sharp Cheddar
1 - Egg beaten with 1 tablespoon of milk
1 - Sprig of Rosemary (minced)

1) Preheat the 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 (I used a hand mixer - it will eventually clump in the mixing beater). With the mixer on low, add the butter, and mix until the butter is the size of peas.
2) 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. 
3) In a small bowl, mix the Cheddar and rosemary with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
4) Dump out onto a well-floured board and knead lightly about 6 times. Using a rolling pin and biscuit cutter, divide the biscuits into uniform shapes.  
5) Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, and bake for 20 minutes.