Name: Cheddar Buttermilk Biscuits
Cook time: 15 min
Total time: 40 min
Yield: Makes 8 biscuits
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cornmeal (preferably stone-ground; not coarse); 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes; 6 oz extra-sharp Cheddar, coarsely grated (2 cups); 3 tablespoons finely grated Parmigiano-Reggiano; 3 scallions, finely chopped; 1 1/3 cups well-shaken buttermilk

These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p> This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.

Cooks' notes:

You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking. Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.

Recipe notes

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