Cheddar Biscuits
  • 2cups All purpose flour
  • 1Tablespoon Baking powder
  • 1Teaspoon Kosher Salt
  • 4oz. Cabot Extra Sharp Cheddar
  • 1cup Heavy whipping cream
  1. Preheat oven to 425 degrees with rack in upper third of oven. Cut cheese into small cubes.
  2. Measure the flour, baking powder, and kosher salt into the work bowl of your food processor and pulse to combine, then add the cheese cubes and process until the cheese is finely chopped. Add the heavy whipping cream, and pulse until the dough comes together. Transfer the dough to a lightly floured work surface.
  3. Roll dough to approx. 1 inch thickness and cut with biscuit cutter. Tip: To get the best rise, cut straight down, don’t twist the cutter.
  4. Place into a lightly greased cast iron skillet, with biscuits touching. My pan held 9 biscuits and I had a little dough left over.
  5. Bake for 15-20 minutes or until golden brown. Baking time will depend on how thick you have rolled them, so keep an eye on them!
  6. Serve warm with butter and Unicoi Preserves. Leftovers? Split them in half and toast them under the broiler. Extra delicious!