Buttermilk Cheddar Biscuits

Borrowed from Barefoot Contessa Web site.
I love her take on foods as it is so simple yet elegant.

 

2 cups flour, plus more if needed, Flour should be cool.

1 tablespoon baking powder

1 1/2 tsp salt (kosher if you have it)

12 tablespoons butter, (Cold, diced.)

1/2 cup buttermilk  (Cold)

1 extra large egg, (cold)

1 cup grated extra sharp cheddar

1 egg beaten with  a little water or milk

Preheat oven to 425

Place flour, baking powder and salt in bowl of elec mixer fitted with paddle attachment, With the mixer on low. add the butter and mix until the butter is the size of peas.

Combine the buttermilk and eggs, Stir or beat slightly.
With mixer on low, quickly add the buttermilk mixture to flour mix and mix until moistened.
In a small bowl, mix the cheddar with a small amount of flour to keep it from sticking together.. Add cheese to the dough and mix only until roughly combined.
Dump onto floured board and knead lightly , about 6 times. Press and roll into a rectangle about 10 by 5.
Cut dough in half lengthwise then cut into quarters.
Place on parchment lined  sheet pan, brush the tops with the egg wash, sprinkle with more salt if desired, and bake for 20 to 25 minutes, until golden brown.
Before baking you may drop on a little more cheddar.
Serve hot or warm or cold.
May be made the day ahead and baked the next morning for a quick breakfast.

I bet if you spread them with butter mixed with a little garlic as soon as they come out of the oven, they taste like Red Lobster Biscuits. May have to try that one.