Wednesday, May 25, 2011

Buttermilk Cheddar Biscuits

I work for a company of junior kindergartens, and our office is located in one of the schools. On the kids' birthdays the chef makes a big cake. It's usually chocolate, and there's always a thick layer of icing and sprinkles. Sometimes there is cake left over in the kitchen at the end of the day; I usually track down this cake, creeping into the kitchen late in the afternoon. But lately I've been taking it a step further, finding myself checking the chef's calendar for kids' birthdays, and plotting the best time to find an excuse to go to the kitchen.

This is either a sign that I need to eat less dessert, or I need to bake it more often to meet my body's demands. For now I think it's the latter, but when I start sneaking into the kitchen before the cake is handed out, or attack the chef while she's over the oven, or do any other activities that involve stealing treats from preschoolers, please send for help, because I've got a problem I can no longer control.
In the meantime, I made something that won't fuel my desire for cake banditry. Cheddar biscuits! These little guys are easy to make, and taste great fresh out of the oven or the freezer. The boy loved eating them for breakfast, and was thrilled to find them as a snack in his lunch. (So was I). These are quickly becoming a staple in our kitchen.

Buttermilk Cheddar Biscuits
adapted from Cherry Tea Cakes

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shredded cheddar cheese
1 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Preheat oven to 425°F.

Combine flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using a pastry blender cut  3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. You can also use your fingers, or a food processor. (I used my fingers).

Add buttermilk, and cheese. Stir until evenly moistened.

Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart, or roll out on a floured surface until ½ inch thick  and cut with a biscuit cutter.

Bake until biscuits are golden brown on top, about 15 minutes. 


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