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Double Cheddar Biscuits Recipe


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     Double Cheddar Biscuits

Category   Desserts - Breads
Sub Category   None
Servings   24-28

5 c unbleached all-purpose flour (sift before measuring)
1 Tbsp plus 1 tsp baking powder
1 1/2 tsp kosher salt
1 tsp sugar
1/8 tsp cayenne pepper
1 c shredded extra sharp white cheddar cheese, room temp.
1 c shredded sharp orange cheddar cheese, room temp.
6 Tbsp cold unsalted butter, cut in 1/2 inch pieces
2 c heavy cream
1/4 c buttermilk

Preheat oven to 425F. Line a baking sheet with foil, grease lightly. In a large mixing bowl whisk together flour, baking powder, salt, sugar, and cayenne. Add grated cheeses, then work in well with your fingers. Add the cold butter. Quickly rub butter into flour mixture with fingers until mixture resembles the texture of oatmeal with some large-ish marble-size pieces.
Stir in heavy cream; add buttermilk and stir just until absorbed. Dough will be in chunks and pieces at this point. Turn out onto a lightly floured board. With your hands, press and knead firmly until it forms a cohesive dough. (This is a sturdy, forgiving dough, so don't be afraid to knead firmly.)
Roll to 1/2-inch thickness; with a fork dipped in flour pierce dough all the way through at 1/2-inch intervals. (Piercing the tops of the biscuits lets steam escape and helps them rise tall.) Stamp out 2 1/2-inch rounds, and place 1/2 inch apart on prepared baking sheet. Gather scraps, re-roll, cut out, and place on baking sheet. (Biscuits may be refrigerated, lightly covered, for 1 hour before baking.)
Bake on center rack of oven for 16 to 18 minutes until well browned, rotating pans if needed to ensure even browning. Allow to cool slightly before serving.
Serving Suggestions
1 biscuit (5 points)

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