Based on recipe on this story
- 2 cups flour (mine weighed 230 grams)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 stick (4 ounces or 1/2 cup) cold unsalted butter, cut into small pieces and leave in freezer until right when you need it.
- 1/2 cup buttermilk (Unless you already have it on hand, don’t buy it. Make it! See recipe below in the Notes section.)
- 1/4 cup finely minced red onion
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped oil-packed sun dried tomatoes
- 1 cup cheddar cheese, cut into small cubes of pea size
- Heavy cream for glazing
- Preheat oven to 400 degrees F.
- Line a cookie sheet with a parchment paper.
- In a food processor combine the flour, baking powder, sugar, salt, and frozen butter. Process just a little, just until the butter is the size of small peas, 10-15 seconds. Leave mixture in the freezer before proceeding.
- In a small bowl, combine the buttermilk, onion,
egg, and sun-dried tomatoes.
- Stir this mixture with the cheddar cubes into the flour until just
incorporated. Don’t do too much! Just until you don’t see flour.
- Transfer dough onto a well-floured surface and knead 2 or
- Pat dough into a seven-inch square about 3/4
inch thick onto the parchment paper.
- Either roughly subdivide the dough by hand or use a glass to cut into 16 round biscuits. (If using glass, don’t twist it). The biscuits should be at least an inch apart.
- Gently brush heavy cream on top.
- Reduce oven temperature to 375 degrees F and
bake on center rack for 15-17 minutes.
- Serve warm with butter. I also
envision a savory balsamic onion jam would be extra impressive, if
served using a tiny spoon.