When you have nothing but craziness on your plate, the last thing on your mind is making a breakfast from scratch. So, save this for a Sunday morning! But, also know that this isn't as time consuming as you might think. I would even argue that this might be faster than making an omelet :-)
Buttermilk Cheddar Biscuits
Original Recipe by Ina Garten, Back to Basics Cookbook, pg. 228
All purpose flour
1 T baking powder
1 1/2 tsp. kosher salt
12 T (1 1/2 sticks) cold, unsalted butter, diced
1/2 C cold buttermilk, shaken
1 cold extra large egg
1 C grated extra sharp Cheddar cheese (I use Vermont white cheddar)
1 egg beaten with 1 T water or milk
Preheat the oven to 425 degrees.
Place 2 C 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 glass 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 a 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 5x10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through.
Serve hot or warm.
Of course, you have to put a pad of butter on your biscuits!
Click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!