These simple and tasty biscuits have made an appearance in my kitchen 3 times in the past couple weeks. My husband loves them, and hides any leftovers from the kids…so he can have them with lunch the next day. Unfortunately for him, my tallest child knows where his hiding spot is.
To begin, preheat your oven to 450 degrees.
In an iron skillet, melt a tablespoon of butter over super low heat, and spread the butter around the bottom. Set it aside.
In a mixing bowl, combine 2 cups of flour, a tablespoon each of sugar and baking powder, a half teaspoon of cream of tartar, and a quarter teaspoon each of baking soda and salt.
Cut up a stick of cold butter into pieces, and drop them into the flour mixture.
With a pastry blender, cut the butter into the flour mixture, until there are no pieces of butter larger than a pea.
Grate in some sharp cheddar cheese. About a cup and a half.
Stir the cheese into the flour mixture, and then pour in 1 1/4 cup of whole milk.
Stir it together until just combined.
Now scoop the batter into the skillet, in little globs. An ice cream scoop works perfectly.
Slide the skillet into your oven, and bake for about 20 minutes, until the biscuits are nice and golden brown on top.