2 1/3 cups all-purpose flour
teaspoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
cup unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 cups buttermilk
1 large egg
Kosher salt for topping
Cook s note: Make Chipotle Cheddar Biscuits by adding 1 teaspoon to 1 tablespoon chipotle powder to the dry mixture to give a little or an intense kick of flavor.
Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray. In a large bowl, whisk together the flour, pepper, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt. Add the butter and, using a pastry cutter, work it into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
In a small bowl, whisk together the buttermilk and egg. Add to flour mixture and stir until just incorporated. Do not overmix.
Use a small ice cream scoop or -cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in center of oven for 20 minutes, rotating the baking sheet halfway though the baking time, until golden brown and a toothpick inserted in the center of biscuit comes out clean.
Transfer biscuits to a cooling rack. Serve slightly warm or at room temperature. Store biscuits in an airtight container for up to 2 days.
Yield: 20 small biscuits
Source: Adapted from Baked: New Frontiers in Baking