3 cups flour (pack it down in the cup when you measure it)
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt OR regular table salt
1/2 cup (1 stick) butter, softened
1/2 cup strong cheddar cheese, shredded
1/2 cup asiago cheese, shredded*
2 lg eggs, beaten
1 cup (8 oz) sour cream
1/2 cup milk **
1/2 cup grated parmesan cheese, for topping (use REAL parmesan cheese. it's SOOO much better than the "green can" stuff!)
*if you aren't a fan of asiago, leave it out & use double cheddar.
**sometimes you may need to add more or less milk unti everything comes together in a wet/dry-like mixture that's about the consistency of cottage cheese.
preheat oven to 425° with the rack in the middle position.
FIRST STEP
use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, & salt. stir them all up together. cut in the butter just as you would for piecrust dough.
NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT FOR THE FIRST STEP. CUT 1/2 CUP COLD BUTTER INTO 8 CHUNKS. LAYER THEM WITH THE DRY INGREDIENTS IN THE BOWL OF THE FOOD PROCESSOR. PROCESS WITH THE STEEL BLADE UNTIL THE MIXTURE HAS THE TEXTURE OF CORNMEAL. TRANSFER THE MIXTURE TO A MEDIUM-SIZED MIXING BOWL & PROCEED TO THE SECOND STEP.
SECOND STEP
stir in the shredded cheddar cheese & shredded asiago cheese. add the beaten eggs & the sour cream in that order. mix everything together.
add the milk & stir until everything is thoroughly combined.
THIRD STEP
drop the biscuits by soup spoonfuls onto a ungreased baking sheet, 12 lg biscuits to a sheet. (if desired, you can spray the baking sheet with pam or cover it with parchment paper.)
once the biscuits are on the baking sheet, you can wet your fingers & shape them if you like.
sprinkle the grated parmesan cheese on top of each biscuit.
bake the biscuits at 425° for 12-14 minutes, or until they are golden brown on top.
cool the biscuits for at least 5 minutes on the cookie sheet, then remove them with a spatula.
makes 12 biscuits
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