Chedder Cheese Biscuits
- 6 Tbl butter, melted
- 3 3/4 C Bread flour
- 1 1/2 Tbl Baking powder
- 1 1/2 tsp Baking soda
- 1 1/4 tsp Salt
- 1/2 C Butter, chilled unsalted, cut into 1/2 inch cubes
- 2 1/2 C Extra sharp cheddar cheese, coarsely grated
- 1 3/4 C Buttermilk
- Preheat oven to 425f. Brush 12 large (1 cup) muffin cups with melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next four ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
- Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
tbl butter, bread flour, baking powder, baking soda, ubc, butter, extra sharp, ube
Taken from www.epicurious.com/recipes/member/views/chedder-cheese-biscuits-50094898 (may not work)