CHEDDAR BISCUITS
CHEDDAR DROP BISCUITS
MAKES 20 BISCUIT MUFFINS
- 4 Cups (20 oz/625 g) unbleached all-purpose (plain) flour, plus extra
for sprinkling - 4 teaspoons baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1½ teaspoons salt
- ¾ cup (6 oz/185 g) cold unsalted butter, cut into pieces, plus extra for
greasing (See Note) - 2 cups (8 oz/250 g) coarsely shredded medium sharp Cheddar cheese
- 1 large egg
- 1¾ cups (14 fl oz/430 ml) cold buttermilk
- 3 tablespoons sesame seeds
Preheat the oven to 350°F (180°C). Have ready two 12-cup muffin pans. Grease
20 of the cups and fill any unused cups with water to prevent warping.In a large bowl or in the bowl of a heavy-duty mixer fitted with the paddle
attachment, stir together the flour, baking powder, baking soda, and salt.
Add the butter to the flour mixture. With a pastry blender or 2 knives, or
with the mixer on low speed, cut the butter into the dry ingredients (right)
until the mixture resembles coarse crumbs, about 2 minutes. Add the cheese
and stir just to combine.Turn off the machine and add the egg and all but 2 tablespoons of the
buttermilk. Mix gently by hand or on low speed just until the dough forms a
sticky mass. Stir a little harder or increase the speed to medium for about
10 seconds; the mass will form a moist, sticky clump on the spoon or paddle
and will start to pull away from the bowl sides. Drizzle the remaining
buttermilk into the bottom of the mixing bowl to moisten the dry mixture
that collects at the bottom; mix just to combine this into the dough.The dough should be very soft.
Using a rubber spatula, scrape the dough from the paddle and the sides and
bottom of the bowl onto a lightly floured board. With floured fingers, fold
the dough over and gently knead 6-8 strokes (page 17), leaving the dough
very soft and as sticky as possible. Cut the dough in half, then divide each
half into 10 equal portions; don’t worry if they are lumpy and uneven. Place
each in a prepared muffin cup and sprinkle lightly with some of the sesame
seeds.Bake until golden brown and firm to the touch, 25-30 minutes. Turn out onto
racks and let cool slightly, then serve warm.CUTTING IN BUTTER
Biscuits and scones are made by using the pastry technique of cutting
butter into dry ingredients. This creates a flaky, tender texture. Chunks of
very cold butter are added to the dry ingredients, and the fat is cut
further with a pastry blender, 2 knives, or a mixer until the mixture
resembles coarse crumbs. To use 2 knives, move them across each other in a
scissorlike motion to slice up the butter. The butter must be very cold, or
it will melt and be absorbed into the flour, and the biscuits will not be
flaky. For the best results, chill your bowl and tools as well as the
butter.
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