Cheddar Tarragon Buttermilk Biscuits
The perfect biscuit to serve with your favourite chili or soup!
All Purpose Flour
Dried Tarragon Leaves
Ground Black Pepper
Sharp Cheddar Cheese
shredded and divided
Preheat oven to 375*F
In a large mixing bowl combine flour, butter, sugar, tarragon, garlic powder, baking powder, baking soda, salt, and pepper.
Using a pastry cutter, cut in the butter until the butter is in pea sized lumps.
Add in 1 cup of cheddar cheese and stir until fully coated in the dry mix.
Create a well in the center of the dry mix and pour the buttermilk into the center.
Using a spatula fold the mixture together until a sticky dough is formed.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until firm.
Roll out the dough on a large surface to ½“ thick. Using a circular pastry cutter or a large mason jar lid, cut rounds.
To use up the extra dough, re-knead dough scraps for a few seconds until they stick together again. Repeat cutting. Do not re-knead the dough more than once.
Transfer cut biscuit rounds to a large baking sheet, leave at least a ½” space between each biscuit.
In a small bowl whisk the egg and using a pastry brush, brush egg on top of each biscuit.
Top biscuits with remaining ½ cup of cheddar cheese and bake for 18-20 minutes until puffy and golden brown.
Transfer to a wire rack to cool.
Biscuits will keep in an airtight container at room temperature for 3-4 days.
Whipped It Up - https://whippeditup.com/cheddar-tarragon-buttermilk-biscuits/