Aged Cheddar Biscuits with Garlic Mustard Butter Sauce April 22 2014
- For the Garlic Mustard Butter Topping:
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons Clove Encounter Garlic & Oregano Mustard
- 1/4 teaspoon salt
- For the Biscuits:
- 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 cup solid vegetable shortening
- 2 1/2 cups buttermilk
- 1 cup shredded sharp cheddar cheese
- To make the Garlic Mustard Butter: Combine all ingredients in small bowl.
- Microwave on high for 45 seconds. Mix again and set aside. Reheat just before taking biscuits out of the oven.
- To make the Biscuits: Preheat the oven to 425°F.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, garlic powder, and Italian seasoning. (If you don’t have a sifter, you can use a whisk.)
- Add the vegetable shortening. Using a pastry cutter, or holding a butter knife in each hand, cut through the shortening and flour in an X-shaped motion until the shortening is mixed in. Be careful to break up any large pieces. You should end up with lots of little pebbles.
- Add the buttermilk and use your hands to mix everything together, turning the mixture until it forms a dough. Then keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour.
- Add the cheese and mix into the dough ball.
- Flour a board or countertop well, and turn the dough out on it.
- Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Re-flour the work surface, the dough, and the rolling pin as you go.
- Flour a 31/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Reflour the cutter as you go. (When we make these at the restaurant, we usually bake off the leftover pieces and eat them ourselves.)
- Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly.
- When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the garlic mustard butter. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. Serve them while they’re hot.
BONUS: Dip the biscuits in more Clove Encounter - it's crazy good.
Recipe adapted from this awesome biscuit recipe on SeriousEats.