DOUBLE CHEDDAR BISCUITS

5 cups unbleached all-purpose flour, sifted before measuring

1 tbsp + 1 tsp baking powder
2 1/2 tsp kosher salt
1 tsp granulated sugar
1/8 tsp cayenne pepper
4-oz (about 1 cup) shredded extra-sharp white cheddar cheese, room temperature
4-oz (about 1 cup) shredded sharp orange cheddar, room temperature
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
2 cups heavy cream
1/4 cup buttermilk

Preheat oven to 425 degrees.
Line a baking sheet with foil and grease foil lightly; set aside.

In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cayenne; add grated cheeses then work in well using your fingers. Add the cold butter. Working quickly, rub butter into the flour mixture using your fingers until the mixture resembles the texture of oatmeal with some large marble-size pieces.

Stir in the cream; add buttermilk and stir just until liquid is absorbed. Dough will be in chunks and pieces. Turn out onto a lightly floured board. Press with hand and knead firmly until it forms a cohesive dough.

Roll dough out to a half-inch thickness. With a fork dipped in flour, pierce the dough all the way through at 1/2-inch intervals. Cut out 2 1/2-inch rounds and place 1/2-inch apart on the prepared baking sheet. Gather scraps and repeat process. (It is okay to do up to this step ahead and refrigerate, covered, for up to 1 hour.)

Bake on center rack of oven for 16 to 18 minutes until well browned.

Yield: Approximately 2-dozen biscuits.

Note: I got this recipe some years ago from a Better Homes and Gardens magazine.