Serves 4 to 6. Recipe is from Kathleen McCarthy, who says these can be made ahead and refrigerated overnight for a hot breakfast.
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt
1 stick butter
1 cup grated cheddar cheese
1 cup milk
1. Preheat oven to 425 degrees. Mix the dry ingredients in a bowl, then cut butter in until all the butter is in pea-sized clumps or smaller. Mix in grated cheese.
2. Stir in milk just until ingredients are moist. Do not overstir. Knead once or twice in the bowl, then turn out and pat into a rectangle about 3/4-inch thick. Cut biscuits into desired shape and size.
3. Bake for 12 minutes or until edges are golden brown.