Crazy-Cheesy Inhale-and-Sail Biscuits

• 4 cups vegetables (carrots, celery, onions, broccoli or other)
• 2 teaspoons salt
• 2 1/2 sticks salted butter
• 6 cups white flour
• 1 cup whole wheat flour
• 1 cup corn meal
• 5 tablespoons baking powder
• 1 tablespoon black pepper
• 2 cups grated cheese (Jarlsberg, Swiss or cheddar)
• 1 cup vegetable broth or vegetable juice (like V-8)
• 2 cups whole milk

1. Preheat oven to 400 to 425 degrees.
2. Shred carrots and finely dice remaining vegetables.
3. Set aside in a bowl and sprinkle with salt.
4. Mix together remaining dry ingredients and black pepper.
5. Cut butter into dice-sized cubes and blend into flour with pastry blender.
6. Add cheese to flour mixture and toss together to coat well.
7. Add vegetables to butter-flour-cheese mixture.
8. Slowly pour vegetable broth into mixture, mixing quickly.
9. Add enough milk a little at a time until the desired consistency of sticky but not soupy is achieved.
10. (You may or may not use two cups.)
11. Drop biscuits, using one-quarter cup, onto ungreased baking sheets.
12. Bake about 10 minutes, rotate racks and bake 10 minutes more.
13. Biscuits are done when they are browned and sizzly.
14. Keep warm until serving time.

vegetables, salt, butter, white flour, whole wheat flour, corn meal, baking powder, black pepper, grated cheese, vegetable broth, milk

Taken from cooking.nytimes.com/recipes/11181 (may not work)