Via Dorie Greenspan: Baking from my Home to Yours
240 g (2 cup) all-purpose flour
15 ml (1 tablespoon) baking powder
15 ml (1 tablespoon) sugar
2,5 ml (1/2 teaspoon) salt
150 g (3/4 cup) cheddar, grated
200 ml (1 cup) heavy cream
Preheat the oven to 375°F (180°C).
Line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder, sugar, salt and cheddar together in a bowl.
Pour about 200 ml(1 cup) of the cream over the dry ingredients, grab a fork and start tossing the ingredients together.
Now reach into the bowl with your hands and give the dough a quick 3 or 4 turns.
Lightly dust a work surface with flour and turn out the dough.
Roll it with a pin until it is about 1,5 cm (1/2 inch) high.
Use a biscuit cutter to cut out as many biscuits as you can.
Try to cut the biscuits close to one another.
Transfer the biscuits to the baking sheet.
Gather together the scraps, working them as little as possible, and cut as many additional biscuits as you can; transfer these to the sheet.
The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.
Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown.
Transfer them to a serving basket.
Bon Appétit!