Feel free to omit the cheese from the recipe; it works just as well without it. You can also swap in a different cheeses or additions if you're feeling creative. Adapted from Serious Eats. Makes about 16 biscuits.
Course: Quick Bread
Author: Suzanne Cowden
1/2cup (1 stick)cold unsalted butter
1 1/2cupsall-purpose flour
2/3cup (about 2 ounces)grated cheddar cheese
Chop butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
Preheat oven to 400°F and line a baking sheet with parchment paper or grease it with butter.
Measure flour, baking powder, and salt into a large bowl; whisk to combine.
Add chopped butter and cheese to dry ingredients and toss to coat with flour. Working quickly with your fingers or a pastry blender, rub or cut butter and cheese into the flour until it resembles coarse meal.
Add milk and stir with a fork until a slightly sticky, shaggy dough forms; do not over-mix.
Scoop batter by the scant ¼-cup full and transfer the small mounds on the prepared baking sheet.
Bake biscuits until golden brown, about 15 to 20 minutes. Let cool slightly on baking sheets before transferring to a wire rack. Serve warm or at room temperature.