Like this:

Oh my.  Although Frenchie gave me a lot of crap for making these too large, I don’t think I will change a thing next time.  These are delicious.  Kind of like the biscuits at Red Lobster that make you feel all happy and super greasy, except without the super greasy part.  

Cheddar Buttermilk Biscuits

Epicurious.com

 

1 3/4 cups all-purpose flour

3/4 cup cornmeal (preferably stone-ground; not coarse)

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

6 oz extra-sharp Cheddar, coarsely grated (2 cups)

3 tablespoons finely grated Parmigiano-Reggiano

3 scallions, finely chopped

1 1/3 cups well-shaken buttermilk

 

Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.

Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.

Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

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