Cheddar Buttermilk Biscuits
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 2 cups (6 ounces) extra-sharp Cheddar, coarsely grated
- 3 tablespoons finely grated Parmigiano-Reggiano
- 3 scallions, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups well-shaken buttermilk
- Place the oven rack in middle position and preheat oven to 450°F. Line 1 large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add flour, cornmeal, baking powder, baking soda, and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Stir in cheeses, scallions and garlic. Hand stir the buttermilk into the mixture until just combined.
- Drop dough in 12 equal mounds about 2 inches apart on baking sheet. Bake until golden brown, 13-15 minutes. Transfer to a wire rack and cool about 10 minutes before serving.
Note: reheat leftovers in a preheated 350°F oven 10 minutes.
Printed From: www.sweetpeaskitchen.com
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.