Wednesday, March 21, 2007
Cheddar Drop Biscuits
4 c unbleached AP flour
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
3/4 c cold unsalted butter, cut into pieces
2 c coarsely shredded medium sharp cheddar cheese
1 large egg
1 3/4 c cold buttermilk
3 tbl sesame seeds
Preheat oven to 350. Have 2 12-cup muffin pans ready. Grease 20 of the cups and fill the unused cups with water. (to prevent warping)
Using a paddle attachment on your mixer, stir together flour, baking powder, baking soda and salt. Add the butter to the flour mixture. With a pastry blender or 2 knives cut the butter into the dry ingredients until the mixture resembles coarse crumbs, about 2 minutes. Add cheese and stir until just combined.
Add the egg and all but 2 tbl of the buttermilk. Mix until the dough forms a sticky mass. Stir harder and the mass will form a moise, sticky clump on the spoon and will start to pull away from the sides of the bowl. Drizzle in the remaining buttermilk into the bottom of the bowl to moisten the dry mixture that collects in the bottom. Mix until just combined - the dough will be very soft.
Using a rubber spatula, scare the dough out onto a lightly floured board. With floured fingers, fold dough over and gently kneed 6-8 strokes leaving the dough very soft and sticky as possible. Cut the dough in half, then divide each half into 10 equal portions. Place each in a prepared muffin cup and sprinkly lightly with sesame seeds. Bake about 25-30 minutes and let cool on racks. Serve warm.
2.5 out of 5. Not very exciting at all. Good, but not WOW! I'd try it with some different cheeses like a white cheddar?