Categories: Biscuits, Breakfast, Side Dish

Ingredients

• 3 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter
• 1 cup grated cheddar cheese (I prefer sharp)
• 3/4-2 1/2 teaspoon fresh coarse ground black pepper
• 3/4 cup buttermilk (plus more for glaze) or 3/4 cup plain yogurt (plus more for glaze)

Directions

1. In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.

2. Cut in butter and cheese, using pastry blender.

3. 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 × 8 inch rectangle, approximately 3/4 inch thick.

4. Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.

5. Use a dough scraper, baker’s bench knife, or a knife to cut dough into 1 1/2 inch squares.

6. Separate the squares slightly on the baking sheet.

7. Brush each square with a little buttermilk.

8. Bake for 15-20 minutes, or until they are very lightly browned.

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