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Ingredients

10 oz. Bread flour
10 oz. Pastry flour
1/2 oz. Salt
1 oz. Sugar
1 1/4 oz. Baking powder
7 oz. Butter or solid shortening, softened
13 oz. Whole milk or Buttermilk
6 oz. Cheddar cheese, grated
Melted butter as needed

Method
Preheat oven to 425 degrees F. Sift together flour, salt, sugar and baking powder. Add grated cheddar cheese. Cut in butter using mixer paddle attachment or by hand. Continue until mixture resembles cornmeal. Add buttermilk and mix just until a soft dough is formed. Do not over mix.

Transfer dough to a floured work surface and lightly knead dough. Roll dough to a thickness of 1/2 inch. Cut biscuits using round cutters. Brush tops of biscuits with melted butter. Bake in preheated oven at 425 degrees F. for 15 - 20 minutes.

Makes approximately 18 - 24 biscuits

Chef Larry's Notes
All-purpose flour may be used in place of the bread and pastry flours. Biscuits may be placed in lightly greased skillet or round baking pan after cutting and baked to create "break-away" biscuits.