I grew up eating biscuits from a can (the sound of one of those things popping still scares the daylights out of me) or on an occasional trek to Red Lobster. I still happen to like both of those, relying on the nostalgia as an excuse for not making them at home more often. But, when the holidays roll around, it’s always nice to have something made from scratch on the table. Sundried tomatoes went out of favor a while ago, but they are still relatively easy to find and I’m hoping they will make a triumphant comeback. I used the kind that are not packed in oil so it wouldn’t affect the texture or the ratio of the recipe. I like the sharper taste of the fontina to contrast their sweetness, and I imagine asiago would do the job as well. (Shredding cold cheese is much easier than room temperature, FYI, so use the cheese right from the refrigerator.) If you prefer not to have that bite, mozzarella will offer a more mellow cheesy flavor, but I would recommend using the pre-shredded kind with less moisture. And speaking of shredding, since I had my grater out for the cheese, I also grated the butter instead of the more traditional method of using a pastry blender or food processor. I find it incorporates faster and more evenly into the flour mixture.

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Makes 8 large biscuits

Ingredients

1 1/2 cups (195 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon garlic powder
8 tablespoons (113 grams) cold unsalted butter
¼ cup (35 grams) sundried tomatoes, coarsely chopped
1/3 cup (20 grams) shredded fontina cheese
3/4 cup (169 grams) buttermilk

Instructions

Make the Biscuits:

Preheat oven to 400°F and line a half sheet pan with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, salt and garlic powder.

Grate the butter over the flour mixture and toss to coat all of the pieces and evenly distribute. Add the sundried tomatoes and fontina and toss again.

Add the buttermilk and stir until the mixture just comes together into a slightly sticky and shaggy looking dough.

Use a standard ice cream scoop or ¼ measuring cup to distribute the dough onto the sheet pan.

Bake on the center rack for about 20 minutes or until golden brown. Let cool slightly on pan and then serve warm or at room temperature. Leftover biscuits can be stored in zip-top bag at room temperature for a day.