These light and fluffy biscuits are perfect for breakfast and as a topping for Chicken Pot Pie
Makes 1 dozen 2 1/2-inch Biscuits
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, cut into small cubes
1 cup grated cheddar
1/4 cup chopped watercress or herb (such as parsley, basil, or dill)
1 1/4 to 1 1/2 cups buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk
1. Preheat the oven to 425°. Lightly grease a baking sheet and set aside.
2. Sift together the flour, baking powder, baking soda and salt in a large bowl.
3. Cut the butter into the flour mixture using a pastry blender or two knives, until mixture is coarse and crumbly and resembles coarse meal. Stir in the cheese and parsley.
4. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and form the dough into a flat round disk.
5. Pat or roll the dough into a circle about ½ inch thick. Cut out biscuits using a floured 2 1/2 -inch-round cutter. Do not twist cutter. Transfer biscuits to the prepared baking sheet and brush with the egg wash. Place in the oven and bake until brown, 12 to 15 minutes. Serve hot.