Take me back to lovely 12,000 acre Primland where I took up residence last week on a house-party with fun, adventuresome friends…more on that coming soon. These biscuits are simple, quick, and just perfect when you find yourself in charge of breakfast in the mountain country of Virginia! Just add local fresh berries and coffee, and that’s my idea of breakfast away from home. This is straight out of Lee Bailey’s Soup Meals, published in 1989.  Bailey was a published author (18 books!), food and entertaining guru long before Ms. Stewart!

2 cups all purpose flour
1/4 t salt
2 t baking powder
1/2 t baking soda
8 Tbs cold unsalted butter, cut into pieces
1 1/2 cups buttermilk
1 cup shredded mozzarella cheese

Preheat oven to 450º.
Sift together flour, salt, baking powder, baking soda.
Cut in butter with 2 knives, crisscrossing and turning bowl.
Add 1 cup of the buttermilk and mix.
*You are trying to make a dough that is thick enough to drop from a spoon with a nudge.
Add more of the buttermilk if dough is too thick.
Stir in cheese.
Drop onto a well greased baking sheet by the tablespoonful.
Bake for 15 to 18 minutes.
*Check after 14 minutes, as ovens vary.
*These biscuits will brown.