Breakfast, brunch or dinner, biscuits are a winner in my book. I can eat them all the time and my niece feels the same way. It’s her most requested thing to eat when she comes over to my apartment. I enjoy reading and baking new variations but when asked she replies “no, I’m okay with cheddar.” Not always the response I want to hear seeing that I’m on this quest to bake the perfect batch of biscuits. Though she’d eat anything I cook I’m happy to oblige with cheddar biscuits.
When I make biscuits at home for myself, whether its buttermilk, cracked black pepper or plain biscuits made with whole milk to be eaten with creamy butter and fruit preserve, I always use my ‘one cup rule.’ Yip, one cup of flour yields the right amount of biscuits for my single life cooking – I’m not overwhelmed with food and there is no wastage. I used 2 ½ cups of AP flour this go around creating a bigger biscuit. Cold ingredients of course, I even put the dough in the fridge to chill out while I preheated the oven.
Yields 9 big biscuits
2 ½ cups of AP flour
1 ½ tsp of Baking Powder
1 tsp of Salt
½ tsp of Black Pepper
6 Tbsp. of cold Butter, 2 Tbsp. of melted Butter
6 oz. of sharp White Cheddar Cheese
8 oz. of Heavy Cream
Preheat the oven to 375
In a mixing bowl, measure out and sift all dry ingredients. With a paddle and on a low speed, mix dry ingredients in a stand mixer before combining the grated cheese. Add the cold grated butter, making sure it gets incorporated evenly. Still on a low speed, pour the heavy cream and mix until moist and roughly combined. Allow to rest in the fridge for a minute.
Place dough on a floured surface and knead lightly, about 4-5 times. Using your hands, form the dough into a square-like shape, use a rolling pin to roll out the dough to about 1 1/2 to 2 inches high. Cut into squares with a bench scrapper. For the smaller ‘end’ pieces, knead and form a square with the dough once more and cut into bigger sized biscuits. Lay on a buttered baking sheet and bake for 20-25 minutes. Brush with melted butter and let cook for another 5 minutes. Serve hot or warm.
– I sifted the dry ingredients.
– I grated unsalted butter instead of cutting into small cubes this time and placed it back in the fridge until I was ready to use it.
– Normally I make biscuits by hand but today I used my stand mixer then kneaded the dough for a quick second.
Thanks, in http://wp.me/p75hWW-2G I give more tips. What helps with presentation is looking at food magazines at height of food, colors and plates used. Also, when I don’t overthink, things come out so good. Don’t be a stranger:)