Little Cheese Biscuits

Preheat Oven to 425 degrees F.

3 cups White Lily (preferred) or Martha White plain flour
2 level Tablespoons baking powder -- check date to assure freshness
3 Tablespoons granulated sugar
2 teaspoon salt
1/3 cup grated sharp Cheddar cheese (Kraft Cheese preferred)
1 half cup plus 1 tablespoon, cold, unsalted butter, cut in pieces
1 cup plus 2 Tablespoons (3/4 cup) buttermilk (not lowfat)
1/8 teaspoon baking soda

Grease a large baking sheet with butter or Crisco. Sift together flour,
baking powder, sugar and salt. Place in mixer bowl or food processor. Add
cheese and process briefly. Slowly drop in cold butter pieces and process
until mixture resembles coarse meal. Add buttermilk and baking soda and
process only about 15 seconds, or dough comes together. Place ball of
dough on a floured cutting board. Allow to rest 5 minutes. Knead (3
times) and form into a circle about 3/4-inch thick. Using a floured
1-inch biscuit cutter, cut into circles. Place on buttered baking sheet
about 1 inch apart and bake 10 minutes in the upper part (hottest part) of
oven (until golden). Do NOT overcook.
Enjoy
Nita Holleman
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