For 12 biscuits: 1 1/2 c. flour 2 tsp. baking powder 1/4 tsp. baking soda 6 Tbsp. (3-oz.) butter 1/3-lb. Wisconsin Colby Cheese 2/3 c. cream Dash salt
For 48 biscuits: 6 c. flour 1/4 c. baking powder 1 tsp. baking soda 1 1/2 c. (12-oz.) butter 5 to 6 c. (2-lbs) Wisconsin Colby Cheese 2 c. cream 1 tsp. 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.