Friday, March 18, 2011

Buttermilk Cheddar Biscuits

Show of hands - who goes to Red Lobster just for their garlic-cheddar biscuits?  Wow, lots of hands went up.  Not surprising, those biscuits are awesome!  Ryan said these biscuits taste just like the biscuits at Red Lobster, minus the garlic.  Don't worry, I'm trying to figure out how much garlic to put in these biscuits to make them taste like those from Red Lobster.  But for now, let's just be happy with the overwhelming delicious-ness of these biscuits and their cheese-y-ness!

Buttermilk Cheddar Biscuits
(from Barefoot Contessa Back to Basics, recipe courtesy of, adapted slightly by me!)

2 c. All Purpose Flour (KAF)
1 Tbsp. Baking Powder (no, that's not a typo)
1/2 tsp. Kosher or Sea Salt
12 Tbsp. Butter, diced
1/2 c. Buttermilk (Pet Fat Free)
1 Egg
1 c. Sharp Cheddar Cheese (Kraft Reduced Fat)

Preheat oven to 425.
Combine flour, baking powder, and salt into a bowl and mix with an electric mixer.
With the mixer on low, add butter and combine until the butter is the size of peas.  (This takes quite some time and arm strength to keep your handheld mixer going while the butter gets smaller.  Do not despair - keep going because it can be done!)
Combine buttermilk and egg in a small measuring cup and beat lightly with a fork.
Add buttermilk and egg to flour and butter mixture and combine.  (Now, there is a good chance that your batter is going to stick to your beaters on your mixer.  When that happens, use your hands to get all the batter off - you won't be using your mixer anymore anyway.)
Add cheese and, using your hands, mix until well blended.
Still using your hands, break the dough into 9 pieces and roll in your hands until they're nice and round.
Place biscuits onto a cookie sheet that's been lined with parchment paper and flatten slightly.
Bake for 17 to 20 minutes.
Serve hot or warm and enjoy!

Calories - 280 per biscuits (makes 9)

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