Recipe adapted from Ina Garten by Our Best Bites
2 C flour, plus more as needed
1 Tbsp baking powder
1 tsp kosher salt
3/4 C real butter (1 1/2 sticks)
1/2 C buttermilk
1 large or extra large egg
1 C grated extra sharp cheddar cheese
Egg Wash: 1 egg, beaten with 1 Tbsp water or milk
Preheat oven to 425 degrees. Measure out 2 cups of flour and then remove a spoonful of it and mix it with your grated cheese. Set floured cheese aside.
Place the remaining flour, 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. Ad the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly 3-4 times. Roll the dough out to a rectangle about 10 x 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. If preferred, cut to make 12 smaller biscuits. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash and bake for 20-25 minutes, until the tops are golden brown and the biscuits are cooked through. Serve hot or warm.