I am pretty sure this point will be argued by every person out there, but I have the best mom in the world. Waking up for school in the morning, I would come downstairs to my mom hand chopping chocolate to add to my pancakes before school. Knife in hand, using all her might, chopping bars of chocolate to make delicious chocolate chip pancakes. Sounds pretty intense right? Well...it was not until we figured out that those chocolate chips that we had used for so many years in our cookies could ALSO be used for pancakes that the tradition ended. Gotta love moms.
I assume if I had I grown up in the south, it would be hand shredded cheddar that this story would be about (and yes that means I am assuming my mom would be making me home-made biscuits every morning).
2 plus cups 1 tbsp all-purpose flour
1 tbsp baking powder1 tsp kosher salt
1 1/2 sticks cold unsalted butter, diced
1/2 cup low-fat buttermilk
2 eggs
1 cup grated cheddar cheese
2 scallions sliced thinly
1 tbsp water
1. Heat oven to 425 degrees F. In the bowl of an electric mixer, fitted with a paddle attachment, add 2 cups flour, baking powder and salt. Turn mixer to low and and mix to incorporate ingredients. Add butter and mix until butter is pea sized.
2. Add 1 egg to buttermilk and whisk lightly. With mixer on low, add buttermilk and egg mixture to flour. Mix until just moist. In a small bowl toss cheddar and scallions with remaining 1 tbsp flour. Add cheddar and scallions to dough and mix until just combined
3. Place dough on floured surface and knead gently 8 times. Pat dough out into a 6 inch rectangle and cut into 8 even squares. Add biscuits to sheet pan lined with parchment paper. In a small bowl whisk remaining egg with water and brush on top of biscuits. Top with salt or extra cheddar if desired.
4. Bake until golden brown and cooked through, 20 to 22 min.
No comments:
Post a Comment