Cheddar Buttermilk Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 biscuits
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal (preferably stone-ground; not coarse)
- 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 6 oz extra-sharp cheddar, coarsely grated (2 cups)
- 3 tablespoons finely grated parmigiano-reggiano
- 3 scallions, finely chopped
- 1 1/3 cups well-shaken buttermilk
- Carbohydrate 36 g(12%)
- Cholesterol 49 mg(16%)
- Fat 18 g(27%)
- Fiber 1 g(6%)
- Protein 14 g(28%)
- Saturated Fat 10 g(51%)
- Sodium 675 mg(28%)
- Calories 360
Preparation Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet. 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. Cooks' notes:You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking. Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.
Preparation Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet. 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. Cooks' notes:You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking. Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.
