Ina Garten Shares the Secret to Making Light and Flaky Biscuits: Barefoot Contessa’s Buttermilk Cheddar Biscuit Recipe

by Jeremy Spirogis
Ina Garten speaks onstage during a talk with Helen Rosner at the 2019 New Yorker Festival

Looking for a scrumptious and straightforward biscuit recipe? Barefoot Contessa Ina Garten’s Buttermilk Cheddar Biscuits are simple to drag collectively and may even be ready the night time earlier than. Garten shared the important thing to getting them to come back out mild and flaky — and it has all the pieces to do with the elements.

Ina Garten speaks onstage during a talk with Helen Rosner at the 2019 New Yorker Festival
Ina Garten | Brad Barket/Getty Images for The New Yorker

Ina Garten reveals the key to flaky biscuits

Garten demonstrated her recipe for buttermilk cheddar biscuits on Barefoot Contessa and clued viewers in to a professional tip for the most effective biscuits.

“The key to making good biscuits is really cold ingredients — butter, eggs, milk,” she shared.

Garten went on to elucidate why the chilly elements are so efficient for baking biscuits. “It’s incredibly important to have really cold ingredients when you’re making biscuits because when the heat of the oven hits the biscuits, it hits the butter and the steam causes them to puff up so they’re really light and flaky.”

She added, “Some people actually even also freeze the flour, but I think that’s a little extreme.”

The Barefoot Contessa additionally famous that, when the dough comes collectively and you progress it to the floor to roll out, it’s best to spend minimal time dealing with it to stop the butter from getting too heat and melted out of your physique warmth.

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Barefoot Contessa’s ‘Buttermilk Cheddar Biscuits’ recipe

During the present, Garten walked by the steps for making her scrumptious biscuit recipe, which she mentioned might be made the night time earlier than after which baked within the morning for breakfast.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 half of teaspoons kosher salt
  • 12 tablespoons (1 half of sticks) chilly unsalted butter, diced
  • half of cup chilly buttermilk, shaken
  • 1 chilly extra-large egg
  • 1 cup grated extra-sharp cheddar cheese
  • 1 egg, crushed with 1 tablespoon water or milk
  • Maldon sea salt, non-compulsory

Preheat the oven to 425 levels.

In the bowl of an electrical mixer with a paddle attachment, place 2 cups of flour, baking powder, and salt. Add the butter and beat on the low setting till the butter is the scale of peas. Combine the buttermilk and egg in a small bowl and beat collectively flippantly, then add the combination to the flour combination on the low setting. Mix till moistened.

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Mix the grated cheddar cheese with a small quantity of flour to stop the cheese from clumping within the biscuits, then add to the dough and blend till mixed.

Place the dough on a well-floured floor and knead 6 occasions, then roll right into a 10 by 5 inch rectangle, about ¾ inch thick, and lower with a pointy, floured knife to make eight rectangles. Place on a sheet pan lined with parchment paper, brush every biscuit with an egg wash, and sprinkle with grated cheddar cheese and salt, if desired.

Bake for 20 to 25 minutes, till biscuits are puffed and the tops are browed. Makes eight massive biscuits.

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