Ingredients

• 2 cups (227g) King Arthur Unbleached Self-Rising Flour
• 4 ounces (113g) cheddar cheese, the sharper the better; we prefer Cabot extra-sharp
• 1 cup (227g) heavy cream

1. Preheat your oven to 425°F, with a rack in the upper third.
2. To make the biscuits using a food processor: Cut the cheese into a few chunks. Place the cheese and flour into the work bowl of your food processor.
3. Process until the mixture is smooth; the cheese will be very finely chopped.
4. Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.
5. To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour.
6. Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
7. Pat the dough into a disc 3/4″ to 1″ thick; the thicker the disc, the taller the biscuits.
8. Use a 2″ cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk; this will help brown their crust.
9. Bake the biscuits for 15 to 18 minutes, until they’re golden brown. Remove them from the oven, and serve immediately.