White Cheddar Herbed Biscuits

Yield: approximately 1 1/2 dozen

Prep Time: 15 minutes

Bake: 15 minutes

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold unsalted butter, diced

1/2 cup sharp white Cheddar cheese, grated

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh rosemary

1 1/2 cups plus 2 tablespoons heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine flour, baking powder, salt, and baking soda. Using a pastry blender or two knives, cut in butter until mixture has a mealy texture. Fold in cheese and fresh herbs.

Make a well in the center of mixture. Add 1 1/2 cups cream. Using a fork, blend mixture until dough begins to form. Turn dough out onto a lightly floured surface. Using hands, knead lightly for 3 or 4 turns. Pat dough out to 3/4-inch thickness. Using a 3-inch round biscuit cutter, cut biscuits, rerolling scraps only once.

Place biscuits on prepared baking sheets at least 1 inch apart (although I place mine closer because we like soft edges). Using a pastry brush, lightly coat tops of biscuits with remaining 2 tablespoons cream.

Bake for 12 - 15 minutes, or until light golden brown.

Adapted from Taste of the South, November 2008.