p. 96Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.

6 cups all-purpose flour, plus extra for rolling out
2 Tbsp. cream of tartar
1 Tbsp. baking soda
2 tsp. salt
4 oz. sharp cheddar cheese, grated
2 Tbsp. finely chopped chives
8 oz. (2 sticks) unsalted butter, cold, cut into 1/2″ to 1″ chunks
2 1/4 cups cold milk
2-3 Tbsp. buttermilk

Preheat oven to 425°.
In a medium mixing bowl, whisk together the flour, cream of tarter, baking soda and salt.
Add 3 ounces of the cheese and all of the chives.
Cut the cold butter into the mixture, using a pastry cutter, forks or fingers, until it is a shaggy consistency with flat lumps of butter.
Stir in cold milk just until combined — the dough will look craggy and uneven.
Turn dough out onto a lightly floured surface, including any unincorporated dry ingredients that may still be in the bowl.
Pat dough into a flat triangle, then divide in half and layer one half over the other.
Repeat: Pat to flatten, divide and layer.
Roll or pat to desired thickness, 3/4″ to 1″.
Cut into desired shapes.
Bake on a parchment-lined baking sheet 14-16 minutes, turning pan halfway through for an even bake. Bake until tops are golden brown.
Remove from oven and brush with buttermilk.
Sprinkle biscuit tops with the reserved 1 ounce of grated cheddar.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.