Better Bay Biscuit

Being married with 2 kids is no fun. OK fine, my kids keep me laughing on a constant basis, but I close my eyes and imagine Angelina Jolie's life and  mine pales in comparison. She has 4 kids (or is it 5? I lost track) and she still looks red carpet ready, when I have to strategize a way to take a shower in 5 minutes. Shaving? Who needs that. Curling my hair? Leave it for the birds.

So you could only imagine the struggle it takes my husband and I to go out an eat. Is it kid friendly? Is it affordable? Long gone are the days we eat at 8:00 pm at some swanky restaurant.... Unless we want dirty looks from the lady at table 9. Do fancy restaurants have numbered tables? Shows what I know...

Luckily I find ways to bring restaurant food to us and this recipe is exactly that. I am sure you know where I am going with this, but in case you need a hint the restaurant rhymes with Led Robster. By the way, that's an awesome name idea if your last name happens to be Robster! Anybody out there?

Anyways... If you have been to said restaurant above, I am sure you've had some of these biscuits... or 5 or 10. 

So here is the recipe for my "Shmeddar Shmay Shmiscuits". 

You get it now????

Biscuit recipe:

Adapted from Ms. Paula Deen Herself

3 cups of all-purpose flour

1/4 cup granulated sugar

2 tablespoons baking powder

3/4 tsp salt

1 teaspoon freshly ground pepper (fresh is best and even if you think its too much, trust me, its makes the recipe)

1/2 cup cold butter, cut into cubes

1 1/2 cups cold milk (I used whole but sub in lower %'s or buttermilk)

3/4 cup grated sharp cheddar

Egg Wash:

1 egg

2 tablespoons milk

Preheat oven to 375 degrees. 

In a large bowl mix together all of the dry ingredients up until the cubed butter. Cut in the butter with a fork or your hands. If you choose to use your hands, work quickly as not to melt the butter. You are looking for the mixture to be pea-sized. Gradually add in the cold milk until just combined and stir in the cheese. Do not overwork the dough. 

Using either an ice cream scoop or 1/4 cup measure, scoop onto a parchment lined baking sheet placing each about 2 inches apart. Brush each biscuit with the egg wash and bake for 18-20 minutes, rotating half-way through. 

Enjoy with your favorite whipped butter or just leave plain while hovering over the stove as not to get crumbs everywhere (which is our favorite).