Buttermilk-Cheese Biscuits - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled
4 ounces sharp cheddar cheese, shredded (about 1 cup)
3/4 cup buttermilk (I use powdered buttermilk and water, which can be found in the baking aisle at the grocery store)
2 tablespoons buttermilk

Preparation

At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in cheese and buttermilk just until dry ingredients are moistened.
Place on a lightly floured surface.
Gently knead ten to twelve times.
Roll or pat to 1/2-inch thickness.
Cut with a 2 1/2-inch biscuit cutter dipped in flour.
Place biscuits on an ungreased baking sheet.
If making ahead, cover and refrigerate up to 2 hours.
About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
Bake biscuits for 12-14 minutes or until golden brown.