Cheddar Biscuits

These tender biscuits are best eaten right from the oven. Adjust the cayenne pepper to your taste.

2 cups all-purpose flour, unbleached
1 tsp. sea salt
4 tsp. baking powder
½ tsp. cream of tartar
1 Tbsp. sugar
½ tsp. cayenne pepper
8 Tbsp. (1 stick) butter
1 cup sharp cheddar cheese, grated
2/3 cup milk

Heat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.

Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.

Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10-12 times.

Pat dough into a circle about ½” thick. Cut out biscuits using a floured 2”-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12-15 minutes. Serve hot.

Makes 20 biscuits.