Serving Size: 48
For 12 biscuits:
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons (3 ounces) butter
1/3 pound Wisconsin Colby Cheese
2/3 cup cream
For 48 biscuits:
6 cups flour
1/4 cup baking powder
1 teaspoon baking soda
1 1/2 cups (12 ounces) butter
5 to 6 cups (2 pounds) Wisconsin Colby Cheese
2 cups cream
1 teaspoon salt
Combine flour, baking soda and powder, salt, and mix well. Cut butter into chunks and blend into dry ingredients until mixture resembles a coarse meal.
Grate Colby cheese and add it to biscuit mixture; blend well. Add cream a little at a time and mix gently just until mixture holds together. (Do not over mix.)
Roll mix out onto a lightly floured surface to 1/2 inch thickness. With a 2 1/2 inch biscuit cutter, cut desired number of biscuits.
Place biscuits on an ungreased sheet pan and bake at 425° F for 10 to 12 minutes or until golden brown.
Note: For best results serve immediately. Serve the biscuits with sausage or bacon and scrambled eggs.