Recipe: Cabot Extra-Sharp Cheddar Herbed Biscuits

CABOT EXTRA-SHARP CHEDDAR HERBED BISCUITS

1 cup all purpose flour
1 cup cake flour
1 Tbsp. baking powder
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. baking soda
2 Tbsp. total, fresh thyme and rosemary, finely chopped (or substitute your favorite herbs)
4 oz. Cabot extra-sharp cheddar cheese, grated
3 oz. unsalted butter, cubed
1 cup buttermilk
Melted butter (for brushing on top)
Kosher salt (for sprinkling)

In large bowl, sift both flours with baking powder, sugar, salt and baking soda. Add herbs and combine.

Add grated cheese and toss well with flour mixture. With fingertips, incorporate butter until mixture resembles coarse meal.

With fork, add buttermilk slowly. Knead gently just to combine. Do not over-mix. Chill at least 30 minutes.

Dust dough lightly with flour, and roll to an 8-inch circle about one inch thick. Cut dough with 3-inch round cutter (or desired size).

Bake at 400 degrees for 15-16 minutes on Silpat or a parchment-lined cookie sheet. Remove from oven and while still warm, brush tops with small amount of melted butter and sprinkle with kosher salt.

Makes about 12 biscuits (depending on size of cutter used)
Source: Pastry Chef Judy Mattera, New England Dairy Promotion Board