in the winter when it’s freezing outside, i am always craving a spicy pot of chili or a hot bowl of hearty soup. with the weather and as cold as it has been lately, i prolly don’t have to tell you just how much soup we’ve been eating lately. (this texan is pretty annoyed with how cold it is – UM IT WAS 9 DEGREES THIS MORNING – and the fact that is hasn’t even snowed yet. i mean if it’s going to be this cold, we should at least get to go out and play in it! but i digress…) honestly, i am truly loving the stay-in-and-get-cozy-and-consume-lots-of-chili weather.. and my budget conscious husband is too, because the leftovers carry us for multiple days after.
of course in order to properly consume said chili or soup one must, MUST, have a bread or toast or biscuit to go on the side. (it’s just wrong not to.) my husband’s m.o. is to crumble or tear up the bread or biscuit and mix it into the soup or stew. these biscuits have become our favorite side for winter meals. they are the perfect cheddar biscuit.. fluffy yet perfectly dense, the pepper maybe being my favorite part. they keep well for about 4-5 days, sealed in an airtight container.
happy winter, y’all!
recipe adapted via house & home magazine
buttermilk cheddar cheese biscuits
makes 12-18 biscuits (depending on what size cutter you use)
2 cups all purpose flour
1 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pepper
1/2 tsp salt
6 tbsp (3/4 stick) cold butter, cut into small cubes
1 1/4 cups grated sharp cheddar cheese
1 cup cold buttermilk
1 tsp 2% or whole milk
- preheat oven to 400. in a large bowl combine dry ingredients and whisk to incorporate. add cold butter and, using a pastry cutter or your fingers, cut in until a fine meal forms. mix in grated cheese. add buttermilk to bind the dough.
- turn out on to a floured surface and fully combine dough. pat out to about 3/4″ thickness. using a cookie cutter (i used a 3″ square), cut out the biscuits and place on a large, ungreased cookie sheet.
- in a small bowl, whisk together the egg and milk. brush mixture over the tops of the biscuits. bake until golden brown and firm to the touch, about 16-18 minutes.