1/2 cup (2 ounces) shredded extrasharp white cheddar cheese
3 tablespoons chilled butter, cut into small pieces
1 cup fat-free buttermilk
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined.
Place mixture in a large bowl. Add buttermilk; stir just until moist.
Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden.