I’ve recently added these cheddar cheese biscuits into our usual protein/veggie/starch rotation, because I was getting a little tired of corn bread (and everyone loves rice but it always results in a sticky rice explosion that means I spend my after-meal time scrubbing the floor with a wet dishcloth). The original recipe was in that section of Bon Appetit where people write in and say they had the best such-and-so at some restaurant when they were visiting their niece in City X, and would love the recipe, and then the magazine somehow tracks it down.

So maybe because it was originally a restaurant recipe, it included roughly seven sticks of melted butter, and also called for a large-sized twelve-muffin tin, which I don’t have. Also it required superfluous mixing bowls. Below is my adapted recipe, with less butter, and halved to fit in the standard muffin tins that we all have. What I love: you can mix it in a few minutes in the food processor, and you don’t have to shape or roll out the biscuits, since they bake in the muffin tin. Plus they’re really good.

You will note also that I am now so insane about getting good light for my dinnertime food photos that I am taking dinner outside and putting it in the grass.

Cheddar Cheese Biscuits
1 3/4 cups bread flour (or all-purpose flour if that’s what you have)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup buttermilk

Preheat oven to 425°F. Grease muffin tin. Using on/off turns, mix first 4 ingredients in processor. Add cubed chilled butter. Using on/off turns, process until coarse meal forms. Add cheese; pulse briefly. Add buttermilk and process until dough comes together. Divide among prepared muffin cups.

Bake biscuits until golden brown, 20 to 25 minutes. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.