Buttermilk Cheddar Biscuits

Shamelessly stolen from Ina Garten

Preheat oven to 425

2 C (+ additional for sprinkling/as needed) AP Flour
1.5 teaspoons Kosher salt
1 Tablespoons Baking Powder

combine in mixer bowl, attach paddle, stir on low, then add:

1.5 sticks (12 T) diced, cold, unsalted butter

continue to mix until butter is pea sized, then combine the following in a glass bowl or cup:

1 egg (cold) - recipe calls for Xtra large egg, I simply used a large egg)
1/2 C shaken, cold buttermilk

add to the flour mixture while continuing to stir on low, when just combined, combine the following in a small bowl:

1 C grated sharp white cheddar
1 small handful of AP flour, tossed to coat cheese

Add the cheese mixer to the dough, mix until combined and then turn out onto a floured surface. Roll into 5" x 10" rectangle and cut into 8 pieces. Brush with egg wash (1 egg beaten with 1 T water) and sprinkle with flaked sea salt. Bake on parchement lines sheet for 20 - 25 minutes.

Modifications:

I totally forgot the egg wash and sea salt - still tasty!

I think that these would be even better as drop biscuits brushed with garlic butter after they come out of the oven!