This year I was lucky to spend Mother’s Day with my mom! Living in different cities makes it hard to always be together on this day. I wanted to make us some treats to have before our pedis and had everything on hand for these cheesy biscuits. This recipe is from Julie Van Rosendaal’s cookbook Grazing, another Brandy-certified cookbook. If you don’t have it, I urge you to add it to your cookbook collection. To avoid waking everyone early I assembled all of the dry ingredients the night before. Putting these together in the morning was a quiet snap. Satiated, we went off to spoil our toes. We both chose red naturally. -bvox
Buttermilk Cheddar Biscuits
2 cups all-purpose flour (plus more for kneading)
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, well chilled
1 cup buttermilk
1 cup grated cheddar cheese
Preheat oven to 450°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut the butter into small pieces and add them into the flour mixture. I used a box cheese grater for this. I like to use my fingers to work the butter into the flour, but you can use a pastry cutter or two knives. Blend it until the mixtures looks like cornmeal. Stir in the grated cheese at this point (or anything else you like).
Add the buttermilk and stir until the dough forms but still a bit shaggy looking. Turn out onto a lightly floured surface and gently knead the dough four or five times. Pat the dough into 1/2″ thick circle. At this point, you can cut it into wedges or into circles, as Julie does.
Place the biscuits into a large baking sheet and brush with a little milk. Bake until golden, about 13-15 minutes. These biscuits are best when served still warm the day they’re made. If you have leftovers, just pop them into the toaster.