Ingredients: |
Ingredients: 8 oz sharp cheddar cheese, shredded
3 1/2 c all-purpose flour
1 T sugar
1 T baking powder
1/2 tsp baking soda
1 tsp salt
4 T unsalted butter, cut into 1/4 inch pieces and chilled, plus 2 T melted
1 1/2 c buttermilk
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 500º F
1. Grease light-colored 9 inch round cake pan.
2. Working with 1/3 c cheese, use hands to squeeze cheese tightly into firm ball. Repeat with remaining cheese to form 5 more balls; set cheese aside.
3. Pulse 2 1/4 c flour, sugar, baking powder, baking soda and salt in food processor until combined, about 6 pulses. Add chilled butter and pulse until mixture resembles pebbly, coarse cornmeal, 8 to 10 pulses. Transfer mixture to a large bowl. Stir in buttermilk until just combined. (Dough will be very wet and slightly lumpy.)
4. Spread remaining cup flour in rimmed baking sheet. Using greased 1/2 c dry measuring cup, transfer 6 portions of dough to prepared sheet. Dust top of each portion with flour from sheet.
5. Using well-floured hands, gently flatten 1 portion of dough into 3 1/2 inch circle and coat with flour. Pick up dough and place 1 cheese ball in center. Gently pull edges of dough over cheese to enclose and pinch together to seal. Shake off excess flour and transfer to prepared pan. Repeat with remaining dough and cheese, placing 5 biscuits around edge of pan and one in center. (Biscuits will be soft and will spread slightly as they sit.)
6. Brush biscuit tops with melted butter. Bake for 5 minutes, then reduce oven temperature to 450º F. Continue to bake until biscuits are deep golden brown, 15 to 20 minutes longer.
7. Let biscuits cool in pan for 2 minutes, then invert onto plate. Break biscuits apart and turn right side up. Let cool for 5 minutes; serve warm. |
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