diced sausage (or bacon)
3 3/4 cups flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 1/2 cups (packed) coarsely grated sharp cheddar cheese
1 3/4 cups milk plus 1 3/4 tablespoons white vinegar (for buttermilk)
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper.
Combine flour, baking powder, baking soda, and salt. Add chilled butter cubes; blend until coarse meal forms.
Add cheddar cheese, rosemary, and sausage; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop batter for each biscuit onto prepared baking sheet. Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes.
Notes: This recipe made about 24 biscuits – I used a muffin pan and a cookie tray. The cookie tray gave a nice biscuit shape, but it didn’t cook as evenly (perhaps since we put the tray at the bottom of the oven). The muffin pan was placed in the center and gave a more all around even golden color.