Makes: 6 biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups grated sharp cheddar cheese
8 tablespoons unsalted butter, cold and cut into 1/4" dice
3/4 cup cold buttermilk
Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in 1 cup of the cheese. Rub in the butter until the mixture resembles coarse meal, handling it as little as possible. Add the buttermilk and stir just until the liquid has been absorbed. Work the dough briefly until it barely holds together in a flaky ball. On a lightly floured surface, roll out the dough about 1/2" thick. Using a 3" biscuit cutter, cut out 6 rounds. Reroll scraps only once. Biscuits can be covered and refrigerated for up to 8 hours. Placed on greased baking sheet, bake for 20 to 22 minutes or until golden brown.
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