Buttermilk Biscuits with Cheddar and Garlic Butter

Steps

1. 1

   Preheat the oven to 425°F (220 °C) (218°C (425 °F)) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl or food processor, combine the flour, sugar, baking powder, garlic powder, and fine sea salt. Pulse until thoroughly combined.

3. 3

   Add the cold cubed butter and pulse a few times, just until the butter pieces are about the size of large peas. Alternatively, cut the butter into the flour mixture in a large bowl with a pastry cutter or two forks.

4. 4

   Transfer the mixture to a large bowl if using a food processor. Using a fork, mix in the grated cheddar, then add the buttermilk and mix until a rough, crumbly but cohesive dough forms. If it seems too dry, add buttermilk 1 tablespoon at a time; stop when the dough begins to come together and avoid making it tacky.

5. 5

   Turn the dough onto a work surface. Use a bench scraper to bring it together into one mass, handling it as little as possible to keep the butter cold; use the scraper and rolling pin rather than your hands where practical.

6. 6

   Roll the dough into a 10-by-14-inch rectangle, flouring it as needed to prevent sticking. Fold the short sides over the center in thirds, like a letter, with one side overlapping the other.

7. 7

   Rotate the dough 90 degrees, fold it like a letter again, and roll it out to a final rectangle at least 1 inch thick. Do not roll it too thin, or the biscuits will lack height.

8. 8

   Repeat the rolling-and-folding process a third time. If the dough is still crumbly, repeat the process one final time.

9. 9

   Using a 3- to 3½-inch biscuit cutter, cut straight down without twisting. Bring the scraps together, roll them back out to 1 inch thick, and cut again until all the dough is used.

10. 10

    Arrange the biscuits evenly spaced on the prepared baking sheet and lightly brush the top of each with buttermilk.

11. 11

    Bake for 15–18 minutes, until the tops are a deep golden brown.

    Start 18-minute timer
12. 12

    While the biscuits bake, optionally melt the salted butter in a small saucepan over medium heat. As soon as it has melted, turn off the heat and stir in the minced garlic.

13. 13

    As soon as the biscuits come out of the oven, brush each with the garlic butter. Transfer them to a wire rack and allow them to cool before serving.

14. 14

    If serving later in the day, reheat the biscuits in an oven set to low.