Cheesy Buttermilk Biscuits

The New York Times and David Page and Barbara Shinn's wonderful Recipes from Home have solid versions of the classic buttermilk biscuit. Here's my version, using aged Gouda which gives a fantastic earthy flavor and flecks of orange through the biscuit.

Ingredients for 12 biscuits

3 cups all purpose flour
1 1/4 sticks butter
1/4 stick vegetable shortening
1 heaped tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tbsp sugar
1 cup buttermilk
1 cup aged Gouda, grated

Method

Sift flour with baking powder, soda and salt. Stir in sugar. Cut in cheese and fat. Stir in buttermilk gently and quickly until the mixture just holds. Chill for 30 minutes.

Roll out 1/2" thick and cut with a pastry cutter, or shape into 6 squares and cut each in half to form triangles. Place on a greased baking tray a little apart from each other to allow for rising. Bake in a preheated oven at 400 F for 20-25 minutes, Cool a little on a wire rack - but these are best eaten warm.

Variation

Reduce cheese to 1/2 cup and add 1/2 cup cooked, crumbled bacon and a little torn, fresh sage with the buttermilk. (It's advisable to reduce the shortening, sugar and salt content a little, depending on the fattiness, sweetness and saltiness of your bacon.)