Nothing is better than a warm, flaky biscuit when it’s chilly outside. With cold weather coming in again, try mixing this simple recipe up next Saturday morning. These biscuits are delicious, with the perfect balance of sea salt and cheddar cheese.

Ingredients:

All-purpose flour

1 tablespoon baking powder

1½ teaspoons kosher salt

12 tablespoons (1½ sticks) cold unsalted butter, diced

½ cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated extra-sharp Cheddar

1 egg beaten with 1 tablespoon water or milk

Directions:

Preheat the oven to 425 degrees.

Place 2 cups 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 glass 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 a 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 six times. Roll the dough out to a rectangle 5 X 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20 to 25 minutes, or until the biscuits are browned and cooked through. Serve hot or warm. Enjoy!
*recipe from Barefoot Contessa: Back to Basics, by Ina Garten