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