I’ve been in a breakfast craving mood lately. We made these cheddar biscuits a while ago, and I decided I needed to share, mostly because of the delicious mustard sauce I made with them. I’m sitting here drooling just thinking about how good the stuff was. It’s so velvety and smooth and just flat-out delicious. Ok I’ll stop talking about it now. Anyways, my biscuits came out a little thinner than I wanted so I recommend cutting these on the thicker side so they come out nice and fluffy.
Ingredients:
- 3 1/2 cups all-purpose flour, plus more to dust for shaping
- 2 tablespoons baking powder
- 1 teaspoons salt
- 12 tablespoons cold unsalted butter diced (1 1/2 sticks)
- 1 1/2 cup grated sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 3/4 cup buttermilk (if you don’t have buttermilk see note below)
- 1 large egg
Directions:
- Pre-heat oven to 400 degrees.
- In a large bowl combine flour, cheeses, salt, baking powder and butter. Use an electric mixer with a paddle attachment if you have one, if you’re like me and don’t just use your hands, you’ll get a little arm workout in while you do this! You’ll want mix until the chunks of butter are no larger than the size of peas.
- Add the buttermilk and mix until the dough is just coming together.
- Turn the dough out onto a floured surface and knead the dough gently. Pat the dough into a large rectangle, about 1 inch thick.
- Using a 3 inch round biscuit cutter cut biscuits out and place on baking sheets lined with parchment paper. Leave about an inch or two between biscuits so they can expand when baking.
- Shape remainder dough back into a rectangle and re-cut additional dough with biscuit cutter. Rolling out dough a 3rd time may make dough tough. Recommend only rolling it out twice. You should get about 10-12 biscuits.
- In a small bowl beat egg and a splash of water to create an egg wash. Brush tops of biscuits with egg wash.
- Bake for about 20 minutes. Time may vary depending on your oven so it’s always best to start a few minutes lower and check on them. You want them to have a nice golden color.
- These biscuits can easily be frozen and baked at a later time too. Once you’ve cut out your biscuits place on baking pan and place in freezer. Once frozen you can transfer them to a plastic freezer bag. You will need to add additional baking time to frozen biscuits when you are ready to use them.
- We made breakfast sandwiches with these that were absolutely delicious! Or you can eat them just as they are!
- If you want to turn these into a delicious breakfast sandwich like I did, they pair perfectly with left over ham you may have around. I added a little arugula and Brad topped his with a fried egg.
- Also made this really delicious mustard sauce that is so good, you’ll literally want to put it on everything. There are a few different variations of this type of mustard sauce out there that I saw and ended up playing around with and as soon as we tasted this I knew it was perfect.
Mustard Sauce:
Ingredients:
- 1/4 cup sugar
- 1/8 cup apple cider vinegar
- 2 tablespoons dry ground mustard
- 2 egg yolks
- 1/2 teaspoon salt
- 1/2 cup half and half
Directions:
- Place all ingredients in a medium sauce pan and bring to a boil. Make sure to stir often and keep an eye on it.
- Once it comes to a boil you might want to pour it through a mesh strainer to get any clumps out that may have formed.
- Pour it into a bowl and cover with plastic wrap. Place in fridge until it sets and cools or serve it warm.
- Seriously this stuff is so good. Slather it on your biscuits top with ham and arugula and eat up! You might even want to dip your sandwich in it, it’s that good. This is great to serve as a sauce with ham too.
Fork, Knife and Spoon 