Delicious and Delectable~

I was perusing Cathy's site yesterday and her Buttermilk Cheddar Biscuits jumped out at me..
I am here to tell you that as Cathy says..:"We can always count on Ina for something wonderful".


I halved the recipe..there is just J and I:)

And made them petite.."petitter":)

They are lip smacking mouth watering good.
I prepared them yesterday and baked them this morning.What a treat.


Of course I was missing buttermilk ..so added vinegar to my 3.25 % milk and it worked very well.

Thanks so much Cathy..I don't have Ina's new book and they are perfectly wonderful.

Do you all do this? Print..or copy or both?I have a small shipload of recipes to try..
The page has a crease in it because I never walk back upstairs with just one thing in my hands.
Always an armful.
Lazy me~

Here is Cathy/Ina's Recipe..

Buttermilk Cheddar Biscuits

All purpose flour
1 tablespoon baking powder
1 teaspoon salt
12 tablespoons (1-1/2 sticks) cold unsalted butter, cubed
1/2 cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated sharp cheddar cheese
1 egg beaten with 1 tablespoon water
Preheat oven to 400 degrees

Place 2 cups flour, 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 measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour and mix only until moistened. In a small bowl add a little flour to the grated cheese and toss till coated. Add the cheese to the dough. Mix only until roughly combined.

Dump out the dough onto a well-floured board and knead lightly about six times. Roll out to a rectangle 5 x 10 inches. Cut into desired shapes. Transfer to a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with coarse sea salt, and bake for 20 minutes or until nicely browned and cooked through.

These biscuits can be cut out and refrigerated overnight, and baked right before serving. They make wonderful little open face sandwiches when split and topped with a little meat, cheese and mayo.