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Cheddar and Black Pepper Biscuits

3 cups unbleached all-purpose flour
2 tablespoons baking powder
12 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
12 cup butter
1 cup grated cheddar cheese (I prefer sharp)
34-2 12 teaspoon fresh coarse ground black pepper
34 cup buttermilk (plus more for glaze) or 34 cup plain yogurt (plus more for glaze)


In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Cut in butter and cheese, using pastry blender. Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400. Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick. Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little buttermilk. Bake for 15-20 minutes, or until they are very lightly browned.

Source: www.food.com