We love sweets. Er hello, have you met us? Sugary treats are our weakness.
Oh wait and shoes. Shoot and fancy but not necessarily crucial baking equipment. Oooh dang and bread. Oh and cheese.
Goodness we're weak.
But weakness tastes so good! We can't help ourselves!
Wait, that's totally what weak people say.
Whatever. We give up. We're embracing it.
So who do we turn to when we want to embrace a weakness? To combine our cheese and bread vices into a doughy, blissful biscuit?
To Ina of course, the Barefoot Contessa. Who knows more about baking up some delicious carb-laden goodness?
Well, there might be some people who know more. But no one else does it with such style, such class and such fabulous friends.
And the best dang party barn kitchen studio we've ever seen.
Because we've seen so many.
When we feel the need to combine our bread and cheese weakness, we head straight for her buttermilk cheddar biscuits.
Mmm bread....mmm cheese.
These biscuits are delicious on their own, eaten hot out of the oven. Or you could make some scrambled eggs and put those in there. Or just slather them in butter. Oooh or make some bacon and add that to the eggs and the butter.
Shoot bacon. We forgot about our bacon vice. Weak weak weak we tell you.
And guess what? We're giving away a copy of Ina's new book How Easy Is That? (um how cute is she?) to one lucky reader. We know! You can be weak with us! Hurray!
To enter the giveaway leave a comment on this post. How easy is that!?
You can also get additional entries by doing one of the following and letting us know with another comment for each:
- Subscribe to Blue-Eyed Bakers
- Follow Blue-Eyed Bakers on Twitter (@BlueEyedBakers)
The giveaway will be open until November 11th 11:59 PM EST. We will announce the winner in Friday's post.
In the meantime, you can practice being weak by making these biscuits.
Buttermilk Cheddar Biscuits
Makes 8 biscuits
Adapted from Barefoot Contessa Back to Basics
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk
1 large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine 2 cups of flour, baking powder, salt and butter. Pulse mixture until a coarse meal forms and the butter is the size of peas. In a small bowl, beat together buttermilk and 1 egg and add to the flour mixture. Pulse until just combined.
In another bowl, combine shredded cheese with a tablespoon of flour. Add to the dough and mix until only roughly incorporated.
Dump dough onto a generously floured surface and knead a few times just to incorporate cheese. Roll out into a rough round, about 1 inch thick. Using a 3-inch cookie cutter dipped in flour, cut out rounds. Gather scraps, flatten and cut additional rounds.
Transfer biscuits to baking sheet and brush the top of each with egg wash and a sprinkle of sea salt. You can also sprinkle a bit of extra cheese on top if you want. Bake for 20-25 minutes, until the tops are golden. Serve hot.
*Note: Biscuits can also be stored at room temperature for up to 1 day and reheated in the oven before serving.