North Carolina Cheese Biscuits

cookscountry.com

Corinne Kaplan

subheading: GATHER YOUR INGREDIENTS:

8 ounces yellow sharp cheddar cheese, shredded (2 cups)

3 ½ cups (17 ½ ounces) all-purpose flour, divided

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

4 tablespoons unsalted butter, cut into ¼-inch pieces and chilled, plus 2 tablespoons melted

1 ½ cups buttermilk

View Nutritional Information i

subheading: KEY EQUIPMENT:

Pastry/Basting Brushes

Food Processors

9-Inch Round Cake Pans

subheading: BEFORE YOU BEGIN:

Look for sharp or mild yellow cheddar cheese; extra-sharp cheddar doesn’t melt as smoothly. The biscuit dough will be very wet and soft. Keep your hands well floured and don’t be afraid to sprinkle extra flour on the biscuits to keep them from sticking. To keep the biscuits tender and prevent overbrowning, use a light-colored cake pan; our favorite is the Nordic Ware Naturals Nonstick 9-Inch Round Cake Pan. Look for sharp or mild yellow cheddar cheese; extra-sharp cheddar doesn’t melt as smoothly. The biscuit dough will be very wet and soft. Keep your hands well floured and don’t be afraid to sprinkle extra flour on the biscuits to keep them from sticking. To keep the biscuits tender and prevent overbrowning, use a light-colored cake pan; our favorite is the Nordic Ware Naturals Nonstick 9-Inch Round Cake Pan.

Directions at cookscountry.com

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