5 c unbleached all-purpose flour (sift before measuring)
1 Tbsp plus 1 tsp baking powder
1 1/2 tsp kosher salt
1 tsp sugar
1/8 tsp cayenne pepper
1 c shredded extra sharp white cheddar cheese, room temp.
1 c shredded sharp orange cheddar cheese, room temp.
6 Tbsp cold unsalted butter, cut in 1/2 inch pieces
2 c heavy cream
1/4 c buttermilk
Instructions
Preheat oven to 425F. Line a baking sheet with
foil, grease lightly. In a large mixing bowl whisk
together flour, baking powder, salt, sugar, and
cayenne. Add grated cheeses, then work in well
with your fingers. Add the cold butter. Quickly
rub butter into flour mixture with fingers until
mixture resembles the texture of oatmeal with some
large-ish marble-size pieces.
Stir in heavy cream; add buttermilk and stir just
until absorbed. Dough will be in chunks and pieces
at this point. Turn out onto a lightly floured
board. With your hands, press and knead firmly
until it forms a cohesive dough. (This is a
sturdy, forgiving dough, so don't be afraid to
knead firmly.)
Roll to 1/2-inch thickness; with a fork dipped in
flour pierce dough all the way through at 1/2-inch
intervals. (Piercing the tops of the biscuits lets
steam escape and helps them rise tall.) Stamp out
2 1/2-inch rounds, and place 1/2 inch apart on
prepared baking sheet. Gather scraps, re-roll, cut
out, and place on baking sheet. (Biscuits may be
refrigerated, lightly covered, for 1 hour before
baking.)
Bake on center rack of oven for 16 to 18 minutes
until well browned, rotating pans if needed to
ensure even browning. Allow to cool slightly before
serving.
Serving
Suggestions
1 biscuit (5 points)
Originally Submitted
11/19/2011
0 Out of 5 from
0 reviews
You can add this Double Cheddar Biscuits recipe to your own private DesktopCookbook.
