Recipe 1.2, Week 32: Cheddar Biscuits

NOTES
• Serve these biscuits with Chicken and Roasted Poblano Soup this week!
• You can mix them up and bake them in just 20 minutes!

INGREDIENTS
• 2 cups all-purpose flour

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cup coarsely grated extra-sharp Cheddar
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. Preheat oven to 450 degrees.
2. In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. Add cheese and toss to coat.
3. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms (dough will be wet and sticky like a thick/chunky pancake batter). Drop biscuit dough onto an ungreased baking sheet in large mounds. Bake until tops are light brown, about 10-15 min.