Roll out onto a floured board to make a circle. The dough should be about a 1/4 inch thick. My grandma used a glass to cut her biscuits, which is what I love to do too. Cut the biscuits and place them on a parchment lined pan making sure they are close enough together to touch. Preheat the oven 400 degrees.
One of my favorite breakfasts as a child was my grandma's Cheddar Biscuits. We would watch them puff until golden and slice them open and eat them with a slice of sharp cheddar, crisp bacon and a fried egg. The heat from the biscuit melted the cheddar and the golden yolks were better than butter over it all. It is one of the most simple and elegant breakfast we had on the farm.
Her Cheddar Biscuits are the inspiration for the Cheddar & Biscuit Barn Quilt that is in The Shop this week. The barn quilt diamonds represent the perfectly golden trays of biscuits with the Prairie Paint color, Cornsilk being the perfect soft yellow representing the cheddar cheese that came from the Holstein cows on the farm. The barn quilt is available in three sizes, framed and ready to light up your country mornings.
In a food processor add flour, baking soda, baking flour and the cubed, cold butter. Use the pulse feature to cut the butter into pea sized bits o' butter in the flour ingredients. Dump the butter-flour mixture into a mixer and add the milk and eggs. Mix till sticky and together.
While you wait for the oven to heat, beat one egg and a Tbs of buttermilk together with a fork. Brush over the top of the biscuits. Pop into the oven and bake for 15 to 20 minutes or until golden flaky and irresistible.
Let cool and enjoy with breakfast, lunch or dinner. We love to eat them warm with a slice of cheddar, a slice of bacon and am over easy egg. They are also a favorite dinner biscuit because of the savory chive and cheddar baked through them. We are having some tonight with Salmon!