BUTTERMILK CHEDDAR BISCUITS

BUTTERMILK CHEDDAR BISCUITS

2 cups all purpose flour, plus more if needed

1 tablespoon baking powder

1-1/2 teaspoons sea salt

12 tablespoons (1-1/2 sticks) frozen unsalted butter,* see note

½ cup cold buttermilk, shaken**

1 cold extra large egg

1 cup grated extra sharp Cheddar – keep in freezer before grating

1 egg, beaten with 1 tablespoon milk

Sea Salt

Extra  sharp Cheddar – grated for topping

*Grate frozen butter for ease of use in biscuit recipe.

**make buttermilk by adding 1 tablespoon lemon juice to 1 cup whole milk.  Allow 20 minutes to set up.  Keep in refrigerator.  Beat with fork before using.

1. Preheat oven to 425 degrees.  Use less time if using convection heat.
2. Place 2 cups flour, baking powder, and salt in bowl of an electric mixer, fitted with flat paddle attachment.
3. With mixer on low, add grated frozen butter, and mix until butter is the size of peas.
4. Combine buttermilk and egg in cup and beat lightly with fork.  With the mixer still on low, quickly add the buttermilk mixture to flour mixture and mix only until moistened.
5. In a small bowl, mix Ceddar with a small handful of flour and with mixer set on low, add cheese to dough.  Mix only until roughly combined.
6. Dump out on well-floured board and knead lightly about 5 times.  Roll dough out to a rectangle 10 x 5-inches.  With a sharp floured knife, cut dough lengthwise in half and then across in quarter to make rectangles.  This will make approximately 8 biscuits.
7. Transfer to baking sheet lined with parchment paper. 
8. Brush tops of biscuits with egg wash, sprinkle with sea salt and then cheddar cheese.  Bake for 20 minutes (less if using convection), until tops are browned and biscuits are cooked through.  Serve hot.