When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheese maker Sid Cook, of Carr Valley Cheese, advised us to use a 3-year-old extra-sharp cheddar.
What You Will Need
- 3 cups flour
- 1 1⁄2 tbsp. baking powder
- 1 tbsp. sugar
- 2 1⁄4 tsp. salt
- 2 1⁄2 cups heavy cream
- 1 cup grated aged extra-sharp Wisconsin cheddar
- 3 tbsp. butter
Preheat oven to 375°. Combine flour, baking powder, sugar, and salt in a large bowl. Add cream and cheese and stir gently with a wooden spoon, mixing just until dough holds together.
Turn out dough onto a lightly floured work surface. Knead once or twice, just enough to incorporate cream and cheese into flour mixture. Handle dough as little as possible, or biscuits will not rise.
Roll out dough about 1" thick on a lightly floured work surface. Cut with a 1 3⁄4" round biscuit cutter or glass (a champagne flute will work). Place biscuits about 2" apart on ungreased cookie sheets, then set aside for 10 minutes. Allowing dough to rest at this stage will produce taller, lighter biscuits. (Biscuits, once cut, may be frozen.)
Melt butter in a small skillet over low heat, then cool slightly. Brush biscuit tops with butter. Bake until golden brown, about 20 minutes. Biscuits are best eaten immediately, but can be reheated for 5–10 minutes in a 300° oven. (Frozen biscuits may be baked without thawing: bake in a preheated 300° oven for 20 minutes, then increase heat to 350° and bake for 5 more minutes.)