Farmstead Restaurant in St. Helena at Long Meadow Ranch is headed by Executive Chef Stephen Barber, and you can order these delicious Cheddar Biscuits at the restaurant or you can easily make them at home (like we have). At Farmstead, these biscuits are sold as a side, with honey butter, and are also used in the Mini Ham Sandwiches with Fresno Chile Jam.
These Mini Ham Sandwiches were one of our favorite offerings at the recent “The Appellation Trail: Tasting Napa Valley” event that was part of Flavor! Napa Valley™ last November.
4 ounces unsalted butter, diced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 ounces (1/4 cup) cheddar cheese, grated
2 Tablespoons cheddar cheese , grated (additional for sprinkling)
2 1/2 teaspoons salt
1 cup buttermilk
Preheat oven to 375 degrees.
Blend all ingredients, except for the buttermilk and the cheese for sprinkling, together with a dough cutter. Once the butter is pea-sized, add the buttermilk. Mix until barely combined. Don’t overmix.
Portion the dough with an ice cream scoop. Sprinkle the grated cheese on top of the biscuits.
Bake at 375 degrees for 15 minutes, and serve immediately.
This recipe makes 12 biscuits.
Recipe © Long Meadow Ranch. All Rights Reserved. Reprinted with permission.