You can prepare these biscuits the night before the pop the dough in the fridge and bake them in the morning. The key to making good biscuits is really cold ingredients, butter, milk, eggs. When the heat of the oven hits the cold biscuits, it heats the butter and the steam causes them to puff up and become really nice and flakey.
Start by measuring the dry ingredients to the stand mixer bowl, add flour, baking powder, salt then add cold cubed unsalted butter the mix until about the size of peas. For the wet ingredients, you will need buttermilk in a jug, buttermilk is actually great, it keeps biscuits really moist. To the cold buttermilk, add in one egg then whisk them together. Grate about a cup of cheddar cheese, the goal is to get really flakey light biscuits with lots of flavors.
Pour the wet ingredients into the dry with the mixer on medium speed then add the cheddar cheese and mix them just until the dry ingredients are moistened. Remove the dough from the bowl and roll it out. Lightly flour your work surface then dump the dough and roll it to about a three quarters an inch thick.
Cut the biscuits in any shapes that you want then place them on a sheet pan then pop them in the fridge overnight. In the morning, remove the biscuits from the fridge then prepared an egg wash which is one egg mixed with a little water or milk and that will give a nice glaze to the biscuits.
Brush the egg wash generously over the biscuits then grate some cheddar cheese on top and sprinkle salt and pop than on the oven. Bake these biscuits in a preheated 425 degrees Fahrenheit oven for 25 to 30 minutes until they are puffed and brown.
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
- In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
- Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.