Cheddar Black Pepper Biscuits

Cheddar Black Pepper Biscuits

makes 10 to 12 biscuits

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2 cups all-purpose flour

1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)

2 Tablespoons sugar

4 1/2 teaspoons baking powder

3/4 teaspoon cream of tartar

3/4 teaspoon salt

1/2 cup shortening, cold and cut into cubes

1/4 cup butter, cold and cut into cubes

1 egg, beaten

3/4 cup buttermilk, cold

3/4 cup grated sharp cheddar cheese

1/2 teaspoon freshly ground black pepper

a touch of heavy cream and black pepper for topping the biscuits before baking

In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt.  Cut in shortening and butter until mixture resembles coarse meal.  Add the cheddar and black pepper and toss to combine.  In another bowl, combine egg and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more biscuits with excess scraps.  Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper.  Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes.  Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.