Clearly I’m hung up on this buttermilk. Probably because I made two trips to get it, and I ended up with the biggest size carton possible, and it’s not even 100% fat (I like em fat), so I just feel like I should use it. And if you’re clever, you probably got from the title that if this is part 1, there is definitely part 2.
So I run into this problem constantly… I buy ingredients to cook or bake something, and I have tons of leftover ingredients. Not talking about flour or sugar or whatever – those pantry items can last for a while, but perishable things like dairy products (ahem I’m talking to you buttermilk, whipping cream, milk, sour cream, etc.), or onions, lettuce, cilantro, or things like that. I looked up ways to store food so they can last forever and ever like your parents’ marriage (yikes), but I end up forgetting about them so they go bad anyway……… lol I figure the only solution to this is to use them up ASAP. And that is what I intend to do. Buttermilk Ima use you up good. You’re not going bad under my watch.
I looked up a whole bunch of recipes that call for buttermilk and found one by Ina Garten that seemed simple enough – buttermilk cheddar biscuits. Original recipe here. It helps that I already had all the required ingredients, except for the cheese. And of course I need the cheese. I always need the cheese. Oh this is also annoying, when I try to use up leftover ingredients, and I use recipes that require something I don’t have, so I go back to the grocery store to pick up said missing item, and I end up having leftovers of that item, and then I gotta use it up so I just repeat……………. omg this is the worst. Cycle of never-ending leftover ingredients.
Alright, enough bitching.
Ingredients (this is changed a little to reflect what I used):
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) cold butter – frozen and grated
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated medium Cheddar (ok Ima be real. I’m pretty sure I used like more than 1 1/2 cups)
1 egg, beaten with 1 tablespoon water
The original recipe calls for kosher salt (and double the amount), which I don’t really work with, and I’m not too invested in salt to buy a thing of kosher one when I needed only a little bit of it (I know, I know). Some people are very particular about their salt though. I read through the comments for the recipe, and a lot of people say the recipe is too salty because they use regular salt. So I think 3/4 tsp is a good amount.
It also calls for cold butter that’s been diced. I happened to have frozen butter, so I just grated it and cut my work in half. Ish. You should try it. There’s something really satisfying about grating up butter. So. Smooth.
I was extremely tempted to add bacon pieces into this biscuit. SO tempted. But I didn’t. This is the cheese’s time to shine, bacon will have to wait their turn. Plus I didn’t wanna have leftover bacon rotting in my fridge. JUST KIDDING! LEFTOVER BACON? Ludicrous.
And the cheese. I was very liberal with it because I love cheese. It was actually perfect. I used medium cheddar, because I was looking for extra sharp cheddar and found it to be about 6-7 bucks a block. And this block is about half the size of the medium cheddar (which means I’d need to buy 2), and also twice the price. So if my cheddar’s sharpness is worth 14 bucks, then I’m gonna go with the 3 dollar cheddar that is not as sharp…………… Hm there’s a life lesson somewhere in there.
Ok here is a word for word, copied and pasted recipe from the website. I just posted it so you can still pay 100% attention to me. Not Ina. Me. Ina has her own show, this is all I gots.
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
Alright but I did NOT do rectangle biscuits. I like em round. Hm. Got a total of 16 round biscuits out of this.
I think I baked these just a TAAAD bit too long. I should’ve pulled them out about 2 minutes earlier. It’s not over baked or anything, but I just don’t like that brown color on top. I love em light golden brown. Round, fat, and light golden brown…………. wondering if we’re still talking about biscuits? Me too.
But seriously, these biscuits are AWESOME! Super cheesy flavor, flaky, soft, and kinda melts in your mouth. My mom LOVES these. She gets mad at me for cooking/baking so much because apparently I’m fattening her up lol.
Buttermilk leftover part 2 coming soon!