I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Friday, September 30, 2016
CHEDDAR CHEESE BUTTERMILK BISCUITS
My husband and I celebrated our honeymoon in
Virginia Beach, Jamestown, and Williamsburg, Virginia. Williamsburg was founded in 1699. Two of the most popular eighteenth-century cookbooks used in Virginia were, "The Art of Cookery Made Plain and Easy", by Mrs. Hannah Glasse and "The Compleat Housewife", by Mrs E Smith, published in London in 1727. The three eighteen-century taverns in Williamsburg that are still in operation are King's Arms, Christiana Campbell's, and Josiah Chowning's. I remember having an ale stew with cheddar cheese biscuits in one of the taverns.
2 ½ cups all-purpose White Lily flour or Southern Biscuit flour
2 T aluminum-free baking powder
1 t baking soda
1 t fine sea salt
7 T frozen unsalted butter, divided
1 cup cold buttermilk
1 cup freshly grated sharp cheddar cheese
½ t paprika 1 T melted butter, for brushing on biscuits
Preheat oven to 450 degrees F.
Place rack in center of oven.
with baking powder and baking soda into a bowl. Unwrap most of
the butter, but keep the wrapper on the very end to hold on to.
butter, using a box grater, directly into the flour mixture.
Leave a tablespoon
of butter for melting to brush on the tops of the biscuits.
with a spoon and then make a well in the center and mix in the buttermilk, cheese, and paprika.
hands, place on a lightly floured surface.
Gently fold the
dough in half and repeat four more times. This creates layers, but you don’t
want to overwork your dough.
with flour and gently pat down with your hands to about a 1-inch thick round.
Cut with a
floured 2 to 2 ¾-inch biscuit cutter. Do no twist the biscuit cutter.
Place on a
lightly greased baking sheet with biscuits lightly touching each other.