Quick Post: These are a perfect accompaniment to your hearty chili, or for the base for some yummy sausage gravy! Thanks for reading, enjoy 🙂

Cheddar Biscuits – adapted from Martha Stewart

• 2 to 2 1/4 cups all-purpose flour, plus more for work surface
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 6 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 3/4 cup shredded cheddar cheese

Directions –

Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.