Recipes and Cooking Double-Cheddar Holiday Biscuits Easy biscuit recipes are rarely this ooey-gooey! Incorporate white and orange cheddar cheese into this easy biscuit recipe for beautiful color variation and plenty of sharp, tangy flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 16 mins Cool Time: 5 mins Total Time: 20 mins Jump to Nutrition Facts Ingredients 5 cup unbleached all-purpose flour, sifted before measuring 1 tablespoon plus 1 teaspoon baking powder 2 ½ teaspoon kosher salt 1 teaspoon granulated sugar ⅛ teaspoon cayenne pepper 4 ounce shredded extra-sharp white cheddar cheese, room temperature (about 1 cup) 4 ounce shredded sharp orange cheddar cheese, room temperature (about 1 cup) 6 tablespoon cold unsalted butter, cut in 1/2-inch pieces 2 cup heavy cream ¼ cup buttermilk Homemade Baking Powder ¼ cup cream of tartar 2 tablespoon baking soda Directions Position a rack in the center of the oven. Preheat oven to 425°F. Line a baking sheet with foil. In a large mixing bowl whisk together the flour, baking powder, salt, sugar, and cayenne. Add shredded cheeses, then work in well with your fingers. Add the cold butter. Quickly rub butter into flour mixture with fingers until mixture resembles the texture of oatmeal with some large marble-size pieces. Stir in the heavy cream; add buttermilk and stir just until absorbed. Dough will be chunky and dry at this point. Turn dough out onto a lightly floured board. Using your hand, press and kneed into a cohesive dough. (This will take a bit of pressure. Fear not, this is a sturdy, forgiving dough, not a fluffy light one.) Roll dough to 1/2-inch thickness. With a fork dipped in flour, prick evenly spaced holes all over the dough. Stamp out 2 1/2-inch rounds, and place about 1/2 inch apart on lined baking sheet. Gather dough pieces, re-roll, cut out, and place on baking sheet. (At this stage the biscuits can be lightly covered and refrigerated for 1 hour before baking.) Bake biscuits for 16 to 18 minutes, until well browned, rotating pan if needed to ensure even browning. Cool slightly before serving. (To reheat biscuits, warm them at 350°F for 3 to 5 minutes.) Homemade Baking Powder In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks. Con Poulos Store baked biscuits at room temperature up to 3 days or freeze them up to 1 month. Remove biscuits from freezer and thaw at room temperature. Reheat for 3 to 5 minutes at 350°F. Rate it Print Nutrition Facts (per serving) 197 Calories 12g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 197 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 39mg 13% Sodium 259mg 11% Total Carbohydrate 18g 7% Protein 5g Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 89mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.