Cheddar Cheese Biscuits with Cilantro

Heat the oven to 350 F.

In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda.

Blend the cold butter into the dry ingredients (Josh used his hands to do this). Blend until the mixture has pea-sized chunks of butter left. It will be crumbly and that is a good thing. You want to see little pieces of butter. Don’t over blend.

Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don’t overmix.

Gently stir in the cheese and cilantro, just until they are mixed throughout.

Line a baking sheet with parchment paper or a Silpat. With a spoon, scoop the biscuits onto the baking sheet. For jumbo biscuits, use about 1/3 cup of dough. For smaller biscuits, use about 3 tablespoons of dough. Bake the jumbo biscuits for 15-18 minutes. Bake the smaller biscuits for 12-15 minutes. You want them to be golden brown on top and on the bottoms.

Remove from the oven and let cool on a wire rack. Serve warm.