| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
tb |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (3/4 stick) |
| 1 1/4 |
c |
Grated extra-sharp cheddar cheese |
| 1 |
c |
Cold buttermilk; (about) |
| 1 |
|
Egg beaten with 1 tablespoon milk; (glaze) |
|
|
Poppy seeds |
INSTRUCTIONS
Preheat oven to 400F. Combine first 6 ingredients in processor and
blend. Add butter and cut in, using on/off turns, until fine meal
forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4
hours ahead. Cover and chill.)
Mix enough buttermilk into flour mixture to bind dough. Turn out onto
floured surface and knead gently until combined, about 10 turns. Pat
out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter,
cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and
cut additional biscuits. Transfer biscuits to ungreased cookie sheet.
Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake
until golden brown and firm to touch, about 18 minutes. Serve warm.
Makes About 10.
Bon Appetit October 1993
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