Cheesy Buttermilk Biscuits

Buttermilk Biscuits - made September 24, 2012, recipe adapted from How to Bake by Nick Malgieri

I had a buttermilk expiration deadline (again) and I was trying to use up some of the cheese I had bought for the Gnocchi Mac and Cheese so I thought I would experiment with cheesy biscuits, ala Red Lobster.  It didn't quite pan out.  This was more like a traditional biscuit in terms of texture but not as flaky and it was definitely heavier than a Red Lobster cheddar biscuit and didn't have the cheesy flavor I was going for.  Cheddar would've probably been better than fontina or grueyere.  The outside was crunchy though so that was nice but one of these will sit in your stomach like lead.  I'd advise a bit more buttermilk if your dough is too dry.  On the plus side, it was pretty good warm slathered with butter (what isn't?) and I got to use up some buttermilk.

2 ½ cups bleached all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons cold unsalted butter
¾ to 1 cup buttermilk
¼ cup grueyere cheese, grated
¼ cup fontina cheese, grated

1.     Set a rack at the middle level of the oven and preheat to 450˚F.

2.     Combine the dry ingredients in a mixing bowl.

3.     Rub in the butter until completely blended using your fingertips or a pastry blender.  Add the cheeses.

4.     Add the buttermilk and stir in with a fork.

5.     Turn the dough onto a lightly floured work surface and fold the dough over on itself several times to distribute the moisture evenly and to make the dough slightly less sticky.

6.     Pat or gently roll the dough ½ thick.  Cut out rounds with a biscuit cutter and place biscuits in a round cake pan sprayed with nonstick cooking spray and lined with a parchment round.  Brush tops lightly with buttermilk and place in preheated oven.  After 5 minutes, lower temperature to 425 degrees.  Bake for 10 to 12 minutes or until risen and golden brown.