We love, love, love Happy Cow Buttermilk and use it almost weekly in buttermilk pancakes. We also use buttermilk for Lemonade Layer Cake and for Buttermilk Cheddar Biscuits. On Sunday evening we had the missionaries over before Elder Barker went home. Ryan was given the task of making biscuits and completed them beautifully! We ate them too fast to catch a picture though.
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 extra-large egg
1 cup grated Cheddar cheese
1 egg beaten with 1 tablespoon water or milk
Preheat oven to 425.
Place 2 cups flour, baking powder, and salt in bowl of electric mixer with paddle attachment. With mixer on low, add butter & mix until butter is size of peas. [The trick to layers of flaky biscuits is keeping the butter & other ingredients cold.]
Combine buttermilk and egg in small glass measuring cup and beat lightly with a fork. With mixer still on low, quickly add buttermilk mixture to flour mixture and mix only until moistened. In small bowl, mix cheese with small handful of flour and, with 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. [Remember, cold butter makes flaky biscuits.] Roll dough into a rectangle 5x10 inches. With sharp floured knife, cut dough lengthwise in half and then across in quarters making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush tops with egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until tops are browned and biscuits are cooked through. Serve hot or warm.