Salty Date Cheddar Biscuits

配料

DAIRY

½ cup (1 stick/113g) cold unsalted butter, plus more for serving

6 ounces extra-sharp cheddar cheese

1 cup plus 3 tablespoons (280g) sour cream

1 egg

PANTRY

6 ounces Medjool dates (about 1 cup)

2 cups (240g) all-purpose flour, plus more as needed

2 tablespoons (24g) sugar

2 teaspoons (6g) baking soda

1½ teaspoons (6g) baking powder

½ teaspoon (3g) baking soda

Freshly ground black pepper

Flaky sea salt

步骤

1. Position a rack in center of the oven. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. Cut and chill the butter:

+ Cut ½ cup (1 stick) cold butter into ½-inch cubes. Transfer them to a small bowl and chill in the fridge until ready to use.

+ Remove and discard the pits from 6 ounces Medjool dates. Coarsely chop the dates into ½-inch pieces. (Flour your knife if they're super sticky.)

3. Prep the dry ingredients:

+ In a large bowl, whisk together 2 cups (240g) flour, 2 tablespoons (24g) sugar, 2 teaspoons (5g) kosher salt, 1½ teaspoons (6g) baking powder, ½ teaspoon (3g) baking soda, and a few generous cranks of black pepper.

+ Set a box grater right over the bowl of dry ingredients and grate 6 ounces sharp cheddar cheese on the large holes of the grater (you'll have about 2 cups grated). Toss the mixture with your hands to combine everything.

+ Add the chilled butter pieces to the dry ingredients and, using your fingers, pinch and squeeze the butter into the flour until there are no pieces of butter larger than a pea.

+ Add the chopped dates to the flour mixture and toss to combine, using your fingers to help separate any date pieces that may have clumped together.

4. Combine, knead, and shape the dough:

+ Make a well in the center of the flour. Scrape in 1 cup plus 3 tablespoons sour cream and, using a fork, stir in circular motions until the dough comes together in large clumps.

* Using lightly floured hands, knead the dough a few times in the bowl to bring it together into a shaggy mass and incorporate any flour bits at the bottom of the bowl.

+ Transfer the dough to a lightly floured surface. Knead with the palms of your hands once or twice more to form it into a more uniform mass and incorporate any last floury bits. Don't go too crazy; it just needs to come together, but you should still see some shagginess.

+ Pat the dough into an 8 x 4-inch rectangle. Fold the short edges of the rectangle toward the center and let them overlap, like a tri-fold business letter. Pat the dough back down into another 8 x 4-inch rectangle.

Cut the rectangle in half lengthwise, then slice it crosswise into 4 equal pieces to create 8 squares.

Transfer to the parchment-lined baking sheet, spacing them out evenly.

+ Lightly beat 1 egg in a small bowl. Brush the tops of the biscuits with the egg wash and sprinkle with flaky sea salt.

5. Bake and serve:

+ Bake the biscuits, rotating the baking sheet front to back halfway through to encourage even browning, until lightly golden brown on top, 18 to 22 minutes.

+ Serve warm with more butter and flaky sea salt.

备注

Cook this book page 270