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Ultra-fine weave for Greek yogurt, labneh, soft cheese
Firm brittle gel — works with calcium and milk proteins
Cut cold butter into flour — flaky pie crust, biscuits, scones
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Ultra-fine weave for Greek yogurt, labneh, soft cheese
Firm brittle gel — works with calcium and milk proteins
Cut cold butter into flour — flaky pie crust, biscuits, scones
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Preheat oven to 425. Place the flour, baking powder, baking soda, sugar and salt in a medium bowl and whisk thoroughly distributed. Mix in cheese. Add buttermilk and gently mix until loose, and turn on to a floured surfance. (the dough will be sticky). Lightly flour your hands and then gently knead and shape the dough into a ball. Flatten the ball into a 1" thick disc. Cut the dough into rounds with a 2" cookie cutter and set them on a parchment paper lined baking sheed. Brush the tops of the biscuits with beaten egg. Bake in the middle of the oven for 12 - 14 minutes, or until puffed and golden.