Swiss and Caraway Buttermilk Biscuits
Yield: makes 6 biscuits
Ingredients
- 6 Tablespoons unsalted butter, cut into half inch cubes
- 1 1/2 cups all-purpose flour
- 1/2 Tablespoon granulated sugar
- 1/2 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/3 cup Swiss cheese, shredded
- 1/2 Tablespoon caraway seeds, lightly toasted
- 1/2 cup buttermilk
Instructions
- Refrigerate butter for 30 minutes or freeze for 15 minutes, until cold. Preheat oven to 425 degrees F. Prepare a parchment lined baking sheet.
- Whisk together flour, sugar, baking powder, salt, and baking soda. Cut in chilled butter with a fork or your fingers until mixture resembles coarse sand.
- Fold in cheese and seeds. Stir in buttermilk until combined. Turn dough onto a lightly floured surface and knead gently to form a smooth ball. Roll out to 3/4 inch thickness.
- Cut biscuits using a 2 1/2 inch cutter dipped in flour. Arrange biscuits upside down on prepared baking sheet. Gather remaining dough and roll out again.
- Bake for about 5 minutes until biscuits begin to rise. Rotate pan and reduce oven temperature to 400 degrees. Bake for 10-12 minutes until golden brown. Transfer to wire rack and let cool slightly. Serve warm