3 cups King Arthur All-Purpose Flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Kosher sea salt
4 ounces Cabot Unsalted Butter, (chilled)
1¼ cups cold buttermilk
3 ounces Cabot Sharp Cheddar, grated (little over ½ cup)
PREHEAT oven to 450°F.
COMBINE all dry ingredients in a large bowl. Grate the chilled butter on a cheese grater directly into the bowl with the flour, and toss with flour mixture to coat. Add half of the cheese and toss to combine.
ADD one cup of the buttermilk and toss to let the flour absorb it. Add some of remaining buttermilk, discerning at this point whether you need more. (This will depend on the humidity of the flour – it should be a fairly dry dough after the flour has hydrated. If it’s sticky, do not add more buttermilk.
ROLL the dough on a lightly floured surface until about 1½” thick. Using a 3” circle cutter, cut the biscuits from the rolled dough and invert onto a lined baking sheet. Distribute the remaining cheese on top of the biscuits and place in fridge to rest for 20 minutes.
REMOVE from fridge and bake for 12 to 15 minutes until biscuits are done (golden brown on top).
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