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    from "Recipes from Home" by David Page and Barbara Shinn

    We can't imagine any meal that wouldn't be improved by the addition of these rich, savory biscuits. Cheddar, a medium-firm, sharp-tasting cheese, originated in England, but some of the world's best Cheddar is now made on this continent, in Canada and in Oregon and in Vermont. If your Cheddar is orange instead of white, it was probably tinted with annatto, a spice typically used in Latin American dishes.

    Makes 8 to 10 Biscuits

    3 cups all-purpose flour
    1 tablespoon granulated sugar
    1 tablespoon baking powder
    3/4 teaspoon kosher salt
    1/2 pound (2 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
    1 1/2 cups coarsely shredded sharp Cheddar cheese
    1 cup cold buttermilk

    Print recipe

    Preheat the oven to 375° F.
    Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse meal. Toss in the grated Cheddar. Gradually stir in the buttermilk, mixing only until a dough is formed.
    Divide the dough into 8 to 10 pieces and roughly shape each piece into a ball. Place the biscuits 2 inches apart on an un-greased baking sheet.
    Bake until golden, about 30 minutes. Transfer to a wire rack to cool.

    Product nutrition and information
     Quantity Ingredients Est.Price
    Grafton Village Cheese Company Cheddar, 2-Year Aged - $14.99/lb
      Farmland Cultured Lowfat Buttermilk
    This product is currently unavailable.
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Davis Double Acting Baking Powder - $3.19/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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