Cheddar Buttermilk Biscuits

When I make these biscuits it's hard not to eat them all in one sitting!

Cheddar Buttermilk Biscuits:
Ina Garten 2008 

2 cups all-purpose flour
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 egg
1 cup grated extra-sharp cheddar cheese*
1 egg beaten with 1 tablespoon water or milk

*I like to use (as does Ina!) very sharp aged WHITE cheddar from Vermont.

425 degree oven

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

Combine buttermilk and egg in a small glass measuring cup and beat lightly with fork.  With the mixer on low, quickly add the buttermilk/egg mixture to flour mixture and mix until moistened.  In a small bowl, combine cheddar with a handful of flour.  With the mixer still on low, add the cheese to the dough.  Mix only until roughly combined.     

Dump out onto well-floured board and knead lightly about six times.  Roll dough into a rectangle.  With a sharp, floured knife, cut the dough lengthwise in half and then across into quarters, making 8 rough rectangles.  

  

Transfer to baking sheet lined with parchment paper or a Silpat.  Brush the tops with the egg wash, sprinkle with sea salt or fleur de sel* and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through.      

* fleur de sel = a wonderful french sea salt. 

I'm almost out so anyone going to Paris, I need some more.  Thanks!