Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Place shredded cheese and cut-up butter in freezer for 10 minutes.
Need a homey side for a warm and comforting dish? These homemade biscuits with Irish Cheddar cheese and Irish butter will not disappoint.
Servings and Ingredients
|5 oz. Kerrygold Irish Cheddar cheese, finely shredded|
|6 tbsp. Kerrygold Irish unsalted butter, cut into 1/2-inch pieces|
|2 c. Hy-Vee all-purpose flour|
|1 tbsp. Hy-Vee granulated sugar|
|2 ½ tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee salt|
|1 c. buttermilk, cold|
|1 Hy-Vee large egg|
|1 tbsp. water|
Things To Grab
- Baking sheet
- Parchment paper
- Large bowl
- Pastry blender
- 2-1/4-to-2-1/2-inch round cutter
- Small bowl
- Silicone pastry brush
Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Add cheese; toss to combine. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing until dough holds together.
Roll dough on a lightly floured surface into a rough 10x8-inch rectangle. Cut rectangle crosswise into thirds. Stack the pieces to form three layers. Pat roll into 3/4-to-1-inch-thickness. Using a 2-1/4-to-2-1/2-inch round cutter, cut dough into biscuits.
Place biscuits 1-inch apart on prepared baking sheet. Mix together egg and water in a small bowl; lightly brush biscuit tops with egg mixture. Bake for 12 to 15 minutes or until golden. Serve warm.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 230mg
- Total Carbohydrates: 11g
- Protein: 4g