Ingredients
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2 1/2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup butter, chilled
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4 ounces sharp cheddar cheese, shredded (about 1 cup)
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3/4 cup buttermilk (I use powdered buttermilk and water, which can be found in the baking aisle at the grocery store)
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2 tablespoons buttermilk
Instructions
- At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Stir in cheese and buttermilk just until dry ingredients are moistened.
- Place on a lightly floured surface.
- Gently knead ten to twelve times.
- Roll or pat to 1/2-inch thickness.
- Cut with a 2 1/2-inch biscuit cutter dipped in flour.
- Place biscuits on an ungreased baking sheet.
- If making ahead, cover and refrigerate up to 2 hours.
- About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
- Bake biscuits for 12-14 minutes or until golden brown.