Ingredients
- 2 to two 1/4 cups all-purpose flour, plus much more for work surface
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 6 tablespoons cold unsalted butter, reduce small pieces
- 3/4 cup buttermilk
- 3/4 cup shredded cheddar cheese
Directions
Preheat oven to 425 levels, with rack on lower shelf. Inside a large bowl, whisk together 2 cups flour, baking powder, sodium bicarbonate, salt, and pepper. Decline in butter having a pastry blender until mixture resembles coarse crumbs, with a few pea-size protuberances. Add buttermilk and cheese until combined. Having a floured hands, knead dough against side of bowl until it holds together. If it's sticky, knead in as much as 1/4 cup more flour.
After kneading biscuit dough, transform it out onto a gently floured work surface. Pat the dough to at least one inch thick. Having a floured 2-inch biscuit cutter, eliminate models as near together as you possibly can. Put on a baking sheet. Gather scraps pat again, and eliminate more models.
Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet midway through, 18 to twenty minutes. Serve warm.