Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro

Ina makes quick, easy buttermilk Cheddar biscuits for a breakfast meeting! #InaGarten #BarefootContessa #FoodNetwork #ButtermilkCheddarBiscuits Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/38cVrxe The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Buttermilk Cheddar Biscuits Recipe courtesy of Ina Garten Total: 1 hr 5 min Prep: 40 min Cook: 25 min Yield: 8 biscuits Level: Easy Ingredients 2 cups all-purpose flour, plus more as needed 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup cold buttermilk, shaken 1 cold extra-large egg 1 cup grated extra-sharp Cheddar 1 egg, beaten with 1 tablespoon water or milk Maldon sea salt, optional Directions Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. 2008, Barefoot Contessa Back to Basics, All Rights Reserved https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/e3sxELblZcU