Cheddar and Black Pepper Biscuits |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In 'The King Arthur Flour Baker's Companion Ingredients:
3 cups unbleached all-purpose flour |
2 tablespoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 tablespoon sugar |
1/2 cup butter |
1 cup grated cheddar cheese (i prefer sharp) |
3/4-2 1/2 teaspoon fresh coarse ground black pepper |
3/4 cup buttermilk (plus more for glaze) or 3/4 cup plain yogurt (plus more for glaze) |
Directions:
1. In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
2. Cut in butter and cheese, using pastry blender.
3. Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400°.
4. Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick.
5. Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
6. Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares.
7. Separate the squares slightly on the baking sheet.
8. Brush each square with a little buttermilk.
9. Bake for 15-20 minutes, or until they are very lightly browned.
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