So on Fried Chicken Day I decided to make biscuits too because fried chicken and biscuits go together like early Madonna and lace. I’m forever craving Cheddar Bay Biscuits from Red Lobster so I went on the hunt for something similar.
I ended up finding this recipe from the Barefoot Contessa on the Food Network site and knew it would be a hit. The reviews were plentiful and positive and I love me some Ina Garten!
These are the epitome of something quick and delicious. I just threw everything into my stand mixer and went to work. To make these more like the cheddar bay biscuits I added a pinch of garlic powder in the dough and in the glaze for the top.
The results were fluffy, cheddary and garlicky! You don’t have to spread them with butter but I wouldn’t judge if you did.
These are my new go-to biscuits.
Buttermilk Cheddar Biscuits
Ingredients
* 2 cups all-purpose flour, plus more as needed
* 1 tablespoon baking powder
* 1 1/2 teaspoons kosher salt
* 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
* 1/2 cup cold buttermilk, shaken
* 1 cold extra-large egg
* 1 cup grated extra-sharp Cheddar
* 1 egg, beaten with 1 tablespoon water or milk
* Maldon sea salt, optional
Directions
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
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. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
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[...] this – buttermilk cheddar biscuits. [What's On My [...]
Are they as good as Red Lobster’s? Because those have crack in them or something–when I could eat them, I ate baskets of them. Baskets. God… Love… Blasphemy…