BUTTERMILK CHEDDAR BISCUITS

BUTTERMILK CHEDDAR BISCUITS
based on a recipe from Ina Garten

Combine in a mixing bowl:
2 cups flour
1 TBS baking powder
1 1/2 tsp kosher salt

add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.

in a small bowl mix 1 1/2 cups medium cheddar (grated) with a handful of flour until cheese is lightly coated with flour - set aside.

in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg

add egg mixture to dry mixture and mix only until just moistened, then add cheese and mix only until roughly combined.

dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).

Put onto a baking sheet lined with parchment paper. brush with an egg wash**, then bake for 15- 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature

* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.

** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.