MAKES ABOUT 18 (2½-INCH BISCUITS)
3 cups all-purpose flour, refrigerated
1 tablespoon cream of tartar
1½ teaspoons baking soda
1 teaspoons salt
1¼ sticks (5 ounces) very cold unsalted butter
1/2 cup shredded Cheddar cheese
1½ cups buttermilk
Make sure all ingredients are very cold. Preheat oven to 425 degrees.
Sift together flour, cream of tartar, baking soda and salt. Cut cold butter into very small bits and work into flour with your fingertips, mashing each bit between your fingers and rubbing mixture between your hands. Work into a coarse meal.
Add Cheddar cheese and buttermilk, and work quickly to combine until all buttermilk is incorporated. Make sure everything is well-combined, but do not knead.
Roll out dough on a well-floured surface to 2/3-inch thick. Cut with whatever size biscuit cutter you prefer and transfer to baking sheet. Bake until puffed and a deep golden brown, about 20 minutes. Eat right away, with apple butter.
Paul Fehribach, Big Jones
Nutrition facts per biscuit: 155 calories, 8 g fat, 5 g saturated fat, 21 mg cholesterol, 17 g carbohydrates, 1 g sugars, 4 g protein, 546 mg sodium, 1 g fiber