During my morning and evening commute to work, I often ponder what to make and post on this blog. Our recipes have been inspired by family traditions, restaurant outings, fabulous TV shows, regional fare, and more. Sometimes, they’re inspired just by what happens to be around me at any given time. That’s how this particular recipe came to be. I was driving home the other night and was almost blinded by the neon glow coming from a Red Lobster right off the highway. Now, I can only remember one time in my life that I’ve actually been to Red Lobster, and it’s a vague memory at that. Although I don’t remember what I ordered for an entree, I do remember their cheddar biscuits.
One of the greatest things about biscuits is that they’re simple to make. No rising, minimal kneading, and relatively quick to put together start to finish. These savory biscuits are perfect to serve for brunch or even as a side at dinner. The extra sharp cheddar cheese dances with the garlic and chive flavors and makes it hard to have just one. Years to come, your guests might not remember the entree you served, but I’ll bet they’ll remember these biscuits.
Recipe Adapted From: Ina Garten- Buttermilk Cheddar Biscuits
Prep Time: 20 min. Cook Time: 15 min.
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
1/2 cup + 2 tablespoons buttermilk
1 large egg
1 1/2 cups extra sharp cheddar cheese
1/2 cup chives, chopped
1 egg white, beaten
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Preheat oven to 425°. Using an electric stand mixer, mix the flour, baking powder, salt, pepper, and garlic powder together until combined. Add cold butter and continue to mix until small pieces form. (You could also use a large mixing bowl for this process and cut in the butter if you prefer)
Beat the egg and buttermilk together in a bowl and add to the dough. Do not over mix. The dough should just begin to come together at this point. Add the cheese and continue to mix. Transfer dough to a well floured surface.
Knead the dough for about a minute. Roll the dough about 1/2″ thick and cut into 3″ rounds. If you don’t have a round cookie cutter, a glass will do the trick!
Place eight biscuits at a time (do not overcrowd) on a baking sheet lined with a silicone mat. Brush with the egg whites.
Bake for 15 minutes until tops are brown. Serve hot.
Makes 16 biscuits