I’ve said it before (I think…) and I’ll say it again- I love serving a really great bread or biscuit as a “side” instead of serving potatoes or rice. Everyone goes crazy for bread and biscuits but it can be too heavy sometimes to serve them along side another very starchy side. So, I like to serve them as the side instead. A great example of this theory applied in a menu would be a BBQ grilled Pork Loin, Wilted Lettuce Salad and White Cheddar Biscuits. It is a decadent meal, but not too over the top and your guests won’t be passing on the bread basket.
Homemade
White Cheddar Biscuits
2 cups all-purpose flour (plus more for the board and cutting) 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1 cup of white cheddar, shredded 1/2 cup cold buttermilk, shaken 1 cold extra-large egg
Preheat the oven to 425 degrees.
Place 2 cups of flour, the baking powder, and salt in the bowl of a mixer with the paddle attachment. Add butter and cheese and mix on low until it is a rough mixture. In a small measuring cup, combine the buttermilk and egg and beat lightly with a fork. Add the buttermilk mixture to the flour mixture and mix only until moistened. Dump out onto a well-floured board and knead lightly about 6 times to shape into a 2-3 inch high disk. Using a round cutter, cut biscuits. I use my new Copper Biscuit Cutter, here. Place biscuits on a Baking Sheet lined with a Parchment Paper liner. Bake for 18-20 minutes, just until they begin to brown on top slightly.
Homemade biscuits are such a treat… share them as gifts! Here is a post about how to package them for friends and neighbors. Products Used : Copper Biscuit Cutter, $15 Baking Sheet Parchment Paper liner