2 1/2 c Unbleached all purpose flour
2 tb Sugar
1 tb Baking powder
1/2 ts Cream of tartar
1/2 ts Salt
7 tb Chilled unsalted butter; cut
-into 1/2-inch
; pieces
1 c Coarsely grated sharp
-cheddar cheese; chilled
-(packed)
1/2 c Coarsely crumbled Stilton
-cheese; (about 2 ounces),
; chilled
1 1/4 c Chilled buttermilk
1 lg Egg
Position 1 rack in bottom third and 1 rack in top third of oven and
preheat to 400F. Butter and flour 2 large baking sheets. Whisk first
5 ingredients in large bowl to blend well. Add butter and rub in with
fingertips until mixture resembles coarse meal. Add both cheeses; rub
in with fingertips until cheeses are reduced to small pieces. Blend
buttermilk and egg in small bowl. Add to flour mixture, stirring just
until dough is evenly moistened.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared
sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse
positions of sheets. Bake biscuits until golden brown and tester
inserted into center comes out clean, about 10 minutes longer.
Place biscuits in basket; serve warm.
Makes 12 biscuits.
Yields
1 servings