White Cheddar Poppyseed Buttermilk Biscuits

I met a gal from Texas the other day.  She used the word "ya'll".  And it made me feel all warm inside.  What is it about Southern charm?... You know what I mean.  That's why the term "southern charm" exists.  There is just something about the homeiness of the South.  And what do we call food that is found in the South?... That's right ~ SOUL food.  It's comfort food.  For your soul.  It makes you feel all warm on the inside.

It there was a top 10 list of southern soul food items, I'm certain buttermilk biscuits would be at the top.
These biscuits aren't your average joe-shmo biscuits either.  No sir-ee.  These are made with extra sharp white cheddar cheese, poppyseeds, and cracked black pepper.

Serve them with soup (or beef stew as I did), as the foundation for a fabulous breakfast sandwich, or simply with a nice pat of creamy butter.  Any way you do it.  They are just plain good.  And will make you feel all warm and cozy inside ~

White Cheddar Poppyseed Buttermilk Biscuits:
(adapted from joythebaker.com)

makes 8-10 biscuits

3 cups all purpose flour
2 Tbl. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. kosher salt
1 tsp. ground sage
2 tsp. poppy seeds
1/4 tsp. freshly ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 egg
3/4 cup cold buttermilk
1 cup grated sharp white cheddar cheese
heavy cream or more buttermilk for topping the biscuits before baking

In a small bowl, beat together the egg and buttermilk.  Set aside.

In a large mixing bowl; whisk flour, sugar, baking powder, cream of tartar, salt, pepper, sage and poppy seeds.  Cut in the butter with your hands or a pastry blender until mixture resembles course meal.  Add the cheese and mix to incorporate.

Stir in buttermilk and egg.  Then, turn out onto lightly floured surface and knead dough until it just comes together. 

Pat into a disc, about 1 to 1 1/2 inches high.  Then cut into circles with a biscuit cutter.  Reshape dough as needed until all is used up.  I used about a 3" cutter and got 8 large biscuits.

Place biscuits on an ungreased baking sheet.  Brush each biscuit with buttermilk or heavy cream.  Sprinkle with more poppyseeds and black pepper.

Bake at 425 degrees for 12-15 minutes.  Best eaten warm out of the oven.