The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Cheddar Buttermilk Biscuits

April 17, 2012

This is the easiest biscuit recipe out there. And while this is true, I still managed to screw it up the second time around.

I suppose I got a little cocky. And what that equals in biscuit making land is a girl who forgets butter. How does one forget butter in biscuits? It’s the main reason you make biscuits in the first place!

But you know what? Things were all right. They weren’t as flaky as I would have liked but the flavor was still awesome and lesson learned… now I know better than to attempt baking without looking at the recipe.

Here is the original recipe from Gourmet 2004. The cornmeal adds a nice element. Instead of using sharp cheddar I used Bellavitano Gold, which I was lucky enough to receive a quarter wheel of from work. (Actually I threatened until it was handed over.) From Sartori cheese, straight ot of Wisconsin, the Bellavitano Gold has the initial bite of Parmesan but melts like a cheddar. It’s perfect in these biscuits.

Enjoy!

• 1 3/4 cups all-purpose flour
• 3/4 cup cornmeal (preferably stone-ground; not coarse)
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
• 6 oz extra-sharp Cheddar, coarsely grated (2 cups)
• 3 tablespoons finely grated Parmigiano-Reggiano
• 3 scallions, finely chopped
• 1 1/3 cups well-shaken buttermilk

Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes,

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comments

Your biscuits sound terrific…I can’t wait to try them.

Karen

April 17, 2012

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