“With enough butter, anything is good.” – Julia Child
There is nothing more satisfying than a warm, buttery and flaky biscuit – except of course if it’s home made! We use some cheddar cheese for beautiful golden specks and half and half cream to cut some of the calories (sorry Ina!). The key to making a flaky biscuit is ensuring your butter is cold and oven is hot. We recommend doing a quick flash freeze to give you the perfect texture. These biscuits would pair great with your Super Bowl Sunday Chilli!
Adapted from Ina Garten
4 cups plus 1 tbsp all-purpose flour
2 tbsp baking powder
2 tsp salt
1 ½ cups cold butter, grated
4 eggs, slightly beaten
1 cup half and half cream, cold
1 ½ cups extra sharp cheddar cheese, grated
½ cup cheddar cheese, grated
1 cup fresh dill, finely chopped
1 egg beaten plus 1 tbsp milk (for egg wash)
In a large mixing bowl, combine flour, baking powder and salt. Add grated butter and stir with a large wooden spoon. In a small bowl, combine 4 eggs and cream. Add to the flour and butter mixture and stir until just combined. Toss the cheeses, dill and 1 tbsp of flour together and add to the dough. Slightly mix and dump onto a floured surface. Using your hands, quickly combine until cheddar cheese and dill are well distributed (no more than one minute). Roll dough into a ¾-inch thick square. Using a large knife, cut into squares (or any shape you like). Place on a floured tray and freeze for 30 minutes.
Preheat oven to 400°F.
Remove biscuits from the freezer and place on a large sheet pan with parchment paper. Brush with eggwash. Bake for 20 minutes, until the outside is crusty and the inside is fully baked.