Easy Cheesy Biscuits
3 cups all purpose flour
2 t. cream of tartar
1 t. baking powder
1 t. baking soda
1 t. sea salt
1/2 c. salted softened butter
1/2 c. shredded strong cheddar cheese
1/2 c. shredded Asiago cheese (or blue cheese, Havarti or just double the cheddar)
2 large eggs, beaten
1 c. sour cream
1/2 c. milk
1/2 c. grated parmesan (for a topping)
Use a medium-size mixing bowl to combine the dry ingredients. Stir together. Cut in the salted butter just as you would for piecrust dough. (You could use a food processor with cold butter to do this.) Stir in the shredded cheddar cheese and the shredded Asiago cheese. Then add the beaten eggs and the sour cream, in that order. Mix everything all up together. Add the milk and stir until everything is thoroughly combined.
Drop the biscuits by soup spoonfuls onto an ungreased baking sheet, 12 large biscuits to a sheet. Then wet your fingers and shape them. Sprinkle shredded Parmesan cheese on the top of each biscuit. Bake at 425 for 12-14 minutes, or until they're golden brown on top.
Cool for at least five minutes before removing them with a spatula. Serve in towel-lined basket to keep them warm. Makes 12 large biscuits. (Leftovers good for breakfast the next morning.)