Categories: Bread/Rolls

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar (this is important)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt (regular table salt will also work)
• 1/2 cup salted softened butter (1 stick, 4 ounces, 1/4 pound)
• 1/2 cup shredded strong cheddar cheese
• 1/2 cup shredded asiago cheese (cheddar, blue cheese, Havarti, etc.)
• 1 cup sour cream (8 ounces)
• 1/2 cup milk****
• 1/2 cup grated parmesan cheese for a topping

Directions

1. Preheat oven to 425 degrees F., rack in the middle position.

2. Note: You may need to add more or less milk, until everything combines together in a wet/dry like mixture that’s about the consistency of cottage cheese. A half-cup of milk seems to be perfect, though.

3. Use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.

4. Note: if you have a food processor, you can use it for the first step. Cut 1/2 cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.

5. Stir in the shredded cheddar cheese and the shredded asiago cheese. Then add the beaten eggs and the sour cream in the order. Mix everything all up together.

6. Add the milk and stir until everything is thoroughly combined.

7. Drop the biscuits by soup spoonfuls onto an ungreased baking sheet, 12 large biscuits to a sheet. (Can also be baked on a cookie sheet with parchment paper, or on a cookie sheet sprayed with nonstick spray).

8. Once the biscuits are on the baking sheet, you can wet your fingers and shape them if you like.

9. Sprinkle shredded parmesan cheese on the top of each biscuit.

10. Bake the biscuits at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.

11. Cool the biscuits for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.

12. A couple recommended uses for left overs: toasted and buttered to eat with breakfast or eaten with mayonnaise, mustard and ham as a sandwich.

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