Molly Goes Broke: Biscuit Edish

Ingredients

• 1 stick Unsalted Butter (6 oz, cut into ½‑inch cubes and frozen briefly)
• 6 oz Extra Sharp Cheddar Cheese (grated)
• 1 cup Sour Cream (full‑fat for best flavor)
• 3 tablespoons Large Egg (beaten, used for egg wash)
• 1 cup Medjool Dates (pitted and finely chopped)
• 2 cups All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Kosher Salt
• 1.5 teaspoons Baking Powder
• 0.5 teaspoons Baking Soda
• 0.25 teaspoons Black Pepper (freshly ground)
• 1 teaspoon Flaky Sea Salt (for topping)

Instructions

1. Preheat Oven & Prepare Sheet

   Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

   Time: PT5M

   Temperature: 425°F

2. Cube and Chill Butter

   Cut the stick of butter into ½‑inch cubes, turn the pile 90°, and stack. Place the cubes in the freezer for about 5 minutes until very firm.

   Time: PT5M

3. Pit and Chop Dates

   Remove pits from the dates and finely chop them to make roughly 1 cup of chopped dates.

   Time: PT3M

4. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups flour, 2 tbsp sugar, 2 tsp kosher salt, 1.5 tsp baking powder, 0.5 tsp baking soda, and ¼ tsp freshly ground black pepper.

   Time: PT2M

5. Grate Cheddar

   Using the large holes of the box grater, grate the 6 oz of extra sharp cheddar cheese directly into the dry mixture.

   Time: PT2M

6. Incorporate Butter

   Add the frozen butter cubes to the dry mixture. Using your fingertips or a pastry cutter, smash and rub the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT3M

7. Add Sour Cream and Form Dough

   Make a well in the center of the mixture and pour in 1 cup sour cream. Gently stir with a wooden spoon until a soft, slightly sticky dough forms. Fold in the chopped dates.

   Time: PT2M

8. Shape and Cut Biscuits

   Turn the dough onto a lightly floured surface. Pat it into an 8‑by‑4‑inch rectangle about 1 inch thick. Using a bench scraper or knife, cut into 8 equal squares (or 8 biscuits). Place them on the prepared baking sheet, spacing a little apart.

   Time: PT3M

9. Prepare Egg Wash

   Beat 3 tbsp of beaten egg until smooth.

   Time: PT1M

10. Brush and Sprinkle

    Using a pastry brush, lightly brush the tops of the biscuits with the egg wash. Sprinkle flaky sea salt evenly over each biscuit.

    Time: PT1M

11. Bake Biscuits

    Bake in the preheated oven for 12‑15 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT15M

    Temperature: 425°F

12. Cool and Serve

    Remove the biscuits from the oven and let them cool on a wire rack for about 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

15g

Carbohydrates

60g

Fat

30g

Fiber

2g