The most difficult part of making Ina Garten’s buttermilk cheddar biscuits was pulling our Kitchenaid mixer out of the pantry (really). I had planned on whipping up a batch for our Sunday dinner. And, serendipitously, while I waited for William to complete his last final of the year, I caught the episode of Barefoot Contessa that showcased the recipe.
William pitched in with the mixing and baking, and we served a hot batch with baked tomatoes and herbs, homemade coleslaw and corn on the cob. Needless to say, the biscuit were the star—of dinner and a mean egg sandwich for breakfast the next morning. The were short, squatty things with a crisp, cheesy crust and a well-preserved fluffy center.
I don’t know that’s it’s safe for our health to add these cheddar biscuits to our repertoire, but the damage is done. And we’ll be sure to bake them again soon.