This recipe is an adaptation of Erin McDowell’s Buttermilk Biscuit recipe.
Ingredients:
5 cups of bread flour
2 tbsp baking powder
2 tsp kosher salt
12 tbsp unsalted butter; cold and cut into cubes
2 cups buttermilk; cold
1 ½ cups shredded cheddar cheese
3 scallions; sliced
1 egg (for egg wash)
In a large bowl, combine the flour, baking powder, and salt, mixing until everything is evenly distributed. Add the cubed butter and, using your hands, work it into the flour mixture, breaking up the cubes until everything is well coated. You're looking for a shaggy, sandy consistency with no large lumps of butter remaining.
Once your dough looks nice and craggy, slowly pour in a little buttermilk at a time, mixing gently to incorporate it before adding more. Repeat until all the buttermilk has been added. You don't want the dough to be smooth or overworked. It should still be fairly sticky and shaggy. Gently fold in the cheddar cheese and scallions until evenly distributed.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
Once chilled, transfer the dough to a lightly floured surface and roughly roll it out. Fold the dough into thirds, like a letter, to create those beautiful flaky layers. Wrap it back up and return it to the refrigerator for another 30 minutes.
When you're ready to bake, preheat your oven to 400°F and line two baking sheets with parchment paper. Set aside.
On a lightly floured surface, roll out the dough until it's about 1½–2 inches thick. Cut the biscuits however you like! You can use a glass or cookie cutter for round biscuits, cut them into squares, or even slice them into wedges like a pizza. However you cut them, they'll be delicious!
Arrange the biscuits on the prepared baking sheets, leaving a little space between each one, and brush the tops with egg wash.
Bake for 25–30 minutes, or until the biscuits have risen beautifully and are golden brown on both the tops and bottoms.
Serve warm with plenty of butter and enjoy!
