Description

Great cheddar buttermilk biscuits adapted from cooks country. I have used both powdered buttermilk and regular and both seem fine, though the regular was a little better. If you use powdered, make sure to chill it before adding it to the dough. You can add ice to do this quickly, just remove any unmelted pieces before mixing in the dough and make sure it doesn't change your measurement.

Ingredients

3 cups all purpose flour (15 oz)
1 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
8 Tbsp unsalted butter, cubed 1/2 pieces
4 Tbsp chilled vegetable shortening, cubed 1/2
1 cup (4oz) sharp cheddar cheese cut into small cubes
1 1/4 buttermilk

Directions

Preheat oven to 450.

Pulse dry ingredients in a food processor to combine. Add butter and shortening and pulse and additional 10-15 times or until it has a coarse meal texture.

Combine mixture and cheese in a large mixing bowl and briefly stir till evenly distributed. Pour in buttermilk and mix until just combined. It will still be crumbly, do not overwork the dough. Empty dough mixture onto a floured work surface and knead it 10-12 times. I like to push it down and then fold it in half. It should make a smooth dough.

Flatten dough by hand or with a rolling pin to about 3/4 inch thick or about 9" in diameter. Using a 2 1/2" biscuit cutter, cut out the biscuits and place them upside down onto a parchment lined baking sheet. Once you have cut out all you can, combine the scraps and repeat. Try to do this only once or twice as each time the dough will be more tough.

Bake for 5 minutes at 450 degrees and then reduce temperature to 400 and cook an additional 12 minutes or until golden brown. Let cool for 5 minutes and serve warm.