The combination of cake flour and all-purpose flour with the very cold butter in this recipe makes a big difference. I like to use a box grater to grate a stick of frozen butter, as opposed to cutting the butter using other methods such as a food processor or pastry cutter. It works great for me this way, but it certainly isn’t the only method that works. I do think it’s faster than cutting with a pastry cutter and definitely has less clean up than a food processor, but feel free to use whichever method you prefer.
Head over to Craft to see the full post with recipe, instructions, and some step-by-step photos for these savory biscuits. I love using this recipe to make biscuits for breakfast egg sandwiches. They also go great with a home cooked dinner. If you want a plain biscuit, just leave out the cheddar and ham.