I love biscuits in the morning. Fresh cup of coffee from the bean and a delicious and warm treat to compliment my morning joe and newspaper.
Barefoot Contessa has such a fantastic recipe for Cheddar biscuits (she once made them with dill, another time with chilies). Being the die hard Italian girl that I am, I decided to update them slightly, adding a couple of my favorites in the kitchen, making them a little less breakfast and a little more savory.
So here is my version of my absolute favorite breakfast biscuit.
Ingredients:
2 c. all purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper (just enough to see the black in the biscuits, its a really nice touch)
1 tsp. thyme, rosemary, dill or any combo of those fresh herbs, for both color and flavor!
12 tbsp. COLD unsalted butter, diced (1 1/2 sticks)
1/4 c. half and half
1/4/ c. milk
1 cold eggs
1 c. cheddar
1/4 c. freshly grated Parmigiano Regiano
Directions:
In a kitchen aid mixer combine flour, salt, pepper, herbs and baking powder and with the paddle mix on low. Add the diced, cold butter and combine until the size of peas.
In a separate bowl mix the milk and egg together. Quickly add the milk and egg and let slightly combine. Dust the Cheddar and Parmigiano with flour (to prevent sticking) and combine into the biscuit mixture.
Roll out five or six times and make into a rough rectangle, about 8-12 inches (or so).
With a flour dusted knife, cut into 8 roughly shaped rectangle biscuits.
Bake on 425 degrees for 20-25 minutes. (Keep in mind every bake time is different in every oven!)
Please pass this recipe on. It is both easy, delicious and able to be made WAY in advance (you can even freeze them!) What a great way to impress guests, freshly made pastries? WOW!
Most importantly, enjoy them. Life is too short not to stop and smell the flowers (or in this case, sit around and eat some delicious biscuits.)
Ciao, for now.
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