BUTTERMILK-CHEDDAR BISCUITS

6 cups all-purpose flour, plus more for flouring work surface

4 1/2 tablespoons baking

powder

3 tablespoons

granulated sugar 2 tablespoons salt

1/2 pound unsalted butter, cut into 1/2-inch cubes, kept cold

2 cups shredded cheddar 2 tablespoons thinly

sliced chives

3 cups low-fat buttermilk

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, sugar and salt. Refrigerate 30 minutes.

In the bowl of a food processor, combine half the flour mixture and all the butter. Pulse until butter is cut into flour and is the size of small crumbs. Move mixture to the bowl with the remaining flour. Stir in cheddar and chives. Add buttermilk and lightly work the mixture with your hands until all buttermilk is absorbed. Turn the dough out onto a lightly floured work surface. Shape into a rectangle and lightly dust the top with flour. Roll dough out to 1-inch thickness. Cut into 12 squares.

Arrange biscuits on a lightly greased baking sheet and put into oven. If you have a convection oven, turn fan to high. Bake 10 minutes, then turn the pan and reduce fan speed to low. Bake 10 minutes more or until biscuits are golden brown. Remove from oven and serve immediately. Makes: 12 3-by-4-inch biscuits

Per biscuit: 478 calories (percent of calories from fat, 43), 13 grams protein, 55 grams carbohydrates, 2 grams fiber, 23 grams fat (14 grams saturated), 63 milligrams cholesterol, 1,798 milligrams sodium.