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Cheese Biscuits

The swank new eatery at the Hotel del Coronado, 1500 Ocean, has been drawing some attention lately. Precisely, the bread basket has been making fans with its tender-on-the-inside, crispy-on-the-outside cheese biscuits.

Chef Jason Shaeffer was more than happy to share the formula, noting that he pared it down from the whopping batch they make daily at the restaurant. We tinkered further still to reign this monster in, but the flavor is still there.

See what you think.

Makes about 10 biscuits

li>2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 1-1/4 cups grated sharp white cheddar cheese
• 1 cup (about) cold buttermilk

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda and salt in a food processor and blend. Add butter and cut in, using on/off turns, until a fine meal forms. Transfer to a large bowl. Mix in cheese. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)

Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Bake until golden brown and firm to touch, about 18 minutes.

Serve warm.

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