Buttermilk Cheddar Biscuits

These are good for breakfast, lunch, or dinner. So versatile. The name of the game is keeping the butter cold and pea-sized. That's what makes it flaky. Cold butter, cold milk, cold eggs, and cold hands help!

Buttermilk Cheddar Biscuits

Adapted from Shutterbean

• 2 cups all purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 12 tablespoons cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1 cold egg
• 1 cup sharp cheddar, grated
• 1 egg beaten with a tablespoon of water
• sea salt

Preheat the oven to 425F and line a baking sheet with parchment paper.

With an electric stand mixer combine flour, baking powder, and salt with the paddle attachment.  Put the mixer on low, add the butter and mix until the butter is the size of peas.

Meanwhile, combine the buttermilk and egg in a small bowl and beat.  Quickly add to the mixer on low until just combined. Sprinkle in the cheddar while the mixer is still on low. Mix only until combined.

Dump onto a well flour surface and knead 6 times.  Push the dough into a 10 by 5 inch rectangle (measure it). Then cut in half lengthwise then across in quarters to have 8 biscuits.  Move to the baking sheet. Brush with beaten egg, sprinkle with salt, then bake for 20 minutes until tops are golden brown.