Cheddar biscuits:

AP Flour - 1 1/2 cups, plus extra for dusting
Sugar - 1 1/4 tbspn
Baking powder - 3/4 tbspn
Salt - 1/2 tspn
Cold unsalted butter - 4 tbsp (1/2 stick) - diced
Buttermilk - 1/3 cup
Low-fat or whole milk - 1/4 cup, plus extra for brushing

Makes 6 to 7 biscuits

Preheat the oven to 425 degree F

Sift together flour, sugar, baking powder, salt. Cut the butter into the flour until it forms pea-sized pieces.

Add the buttermilk and the milk. Mix well to combine.

On a lightly floured surface, roll out the dough to a 1 inch thickness, and fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch.

Cut the dough into rounds using a 3 inch cutter. Re-roll the remaining dough and cut it again.
If you don't have a cookie cutter, use a drinking glass (just dip the edge in flour) to cut it.

Place the biscuits on a ungreased baking sheet. Brush the tops with little milk amd bake till for 12 to 15 minutes, until golden brown.

Recipe Source: Baking at Home with The Culinary Institute of America