Recipe from “The Old Farmer’s Almanac: Comfort Food” 2021. Makes 18 to 20 biscuits.
Small in size but big in flavor, these are best right out of the oven and “refreshed” when reheated.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 5 tablespoons cold, unsalted butter, cut into ½-inch pieces
- 1 ½ cups shredded sharp cheddar cheese, divided
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to blend. Add the butter and cut it into the dry ingredients with a pastry blender or rub it with your fingers, until the mixture resembles a coarse meal. Refrigerate for 10 minutes.
- Preheat the oven to 400 degrees F. Lightly butter a large baking sheet or line it with parchment paper.
- Add 1 cup of the cheese to the flour mixture and toss lightly, to combine. Make a well and add the buttermilk. Using a large fork or wooden spoon, stir until the mixture forms dough that sticks together and pulls away from the side of the bowl. Let it rest for 1 minute.
- Turn the dough out onto a lightly floured surface. Using floured hands, knead the dough 2 or 3 times. Pat or roll to be about 2/3 of an inch thick. Press a biscuit cutter into the dough.
- Place the rounds on a baking sheet, evenly spaced and close together. Gather, shape, and cut the scraps. Sprinkle with the remaining ½ cup of cheese. Bake for 15 minutes, or until golden brown and crusty. Serve.
- To reheat, wrap in aluminum foil and place in a warm oven for 10 minutes.