Recipe courtesy of Alex Guarnaschelli
- 3 cups unbleached all purpose flour, plus more for shaping the dough
- 1 Tbsp plus 3/4 tsp baking powder
- 2 tsp sugar
- 2 1/4 tsp kosher salt
- 1 3/4-2 cups heavy cream
- 1 1/2 cups finely grated sharp cheddar
- 1/4 cup finely grated aged provolone
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or use a nonstick baking sheet.
2. Make the biscuits: Into a large bowl, sift together the flour, baking powder and sugar. Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together, thoroughly. Add the salt, 1 3/4 cups of cream and the cheeses, stir to combine. Use your hands to finish mixing the ingredients so that they are thoroughly blended (your hands will get messy). Take care that there is no flour remaining at the bottom of the bowl, but do not overwork the dough. If all of the flour isn't integrating and the dough seems dry and unyielding, add the remaining 1/4 cup of cream and mix.
3. Turn the biscuit dough onto a lightly floured counter and, with floured hands, pat it down until it is a square about 7 1/2 inches wide and about 1 inch thick, patting the edges so that they are mostly straight. As you work, if the outside edges start to show cracks, cut the outer edge with your hands and push the dough in, toward the center. Lightly flour a knife, to avoid sticking as you cut, and cut the biscuit dough into 1 1/2 inch squares. This way, you will use all of the dough and won't make any scraps. Arrange the biscuits (with some distance between each) on the baking sheet and refrigerate them for about 15 minutes before baking.
4. Bake the biscuits: Bake until they start to brown lightly, 15-20 minutes. Remember that the biscuits will continue to cook been after they are removed from the oven, so if their centers seem a bit moist, that's good. Remove from the oven and let cool for at least 5-10 minutes before serving.