The Chantilly Meringues that Never Were........

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week BMK of Reservations Not Required had chosen Meringues Chantilly. Now don't adjust your monitor or think that I don't know a biscuit from a meringue, I just haven't had the time to cook up this sweet temptation. It is not even the fact that it is a dessert because this would be light on the waistline with all those egg whites. You will find the recipe here to make these delicious treats. Don't they look so tempting!!!!!!!!

Instead I offer you a different recipe from Ina for Buttermilk Cheese Biscuits. I took the advise of many readers and cut back on the salt dramatically and the resulting biscuits were light and fluffy with my favourite addition of cheese!!!!! Not as beautiful as the Chantilly Meringues, but they are superior in their own category.

The Barefoot Bloggers have made 71,650 Friday dinners for Jeffrey to date!!!!!!

**Buttermilk Cheddar Biscuits**

By Ina Garten from Barefoot Contessa Back to Basics

2 cups all-purpose flour, plus more as needed
1 T baking powder
1- 1/2 tsp kosher salt (I used 1/2 tsp because of comments that the recipe was too salty)
3/4 cup (1 -1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

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Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Serve hot or warm.