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Gourmet
September 2004

Cheddar Buttermilk Biscuits

These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p> This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.

Recipe information

  • Total Time

    40 min

  • Yield

    Makes 8 biscuits

Ingredients

1

3/4 cups all-purpose flour

3

/4 cup cornmeal (preferably stone-ground; not coarse)

4

teaspoons baking powder

1

teaspoon baking soda

1

teaspoon salt

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

Need to make a substitution?

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.

    Step 2

    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.

    Step 3

    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.

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