Savory Cheddar Biscuits

Ingredients

2 cups King Arthur Unbleached Self-Rising Flour or All-Purpose Baking Mix
4 ounces Cabot Extra Sharp Cheddar (about 1 cup shredded)
1 cup heavy cream

Directions

PREHEAT your oven to 425°F, with a rack in the upper third.

To make the biscuits using a food processor:
CUT the cheese into a few chunks. Place the cheese and flour into the work bowl of your food processor.

PROCESS until the mixture is smooth; the cheese will be very finely chopped.

ADD the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.

To make the dough by hand:
GRATE or shred the cheese; you should have about 1 cup. Toss it together with the flour.

ADD the cream, stirring to make a cohesive dough.

TRANSFER the dough to a lightly floured work surface. Pat the dough into a disc ¾” to 1″ thick; the thicker the disc, the taller the biscuits.

CUT 2″ rounds (or the size of your choice) using a cutter or glass.

PLACE the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk, if desired; this will help brown their crust.

BAKE the biscuits for 15 to 18 minutes until they’re golden brown. Remove them from the oven, and serve immediately.