Chorizo Cheddar Biscuits

Pre-heat oven to 450°F with rack in center.

Start by browning the chorizo until fully cooked, about 5 minutes.

Remove to a mixing bowl and set aside.

Combine all of the dry ingredients (flour, baking powder and soda, salt) and whisk well in a large bowl.

Grate frozen butter with larger side of a box grater. Alternatively, you can chop it finely, about pea-sized, as evenly as possible. Keep frozen.

Combine grated butter with flour mixture and stir to evenly distribute.

Add the cooked chorizo and coat with flour mixture.

Saving about ¼ of the cheese to top the biscuits, add the remaining ¾ of the 8 ounces of Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese to the dry mixture.

Pour the cold buttermilk over the flour mix and use a wooden spoon to combine.

Do not overmix. Mix just enough for the dough to form when pressed together and stop.

If it has started to warm, chill the dough for 10-15 minutes prior to rolling.

Press the dough onto a lightly floured surface at about 1 inch in height.

Fold the dough over itself and roll dough to 1 inch again.

Using a floured cutter, press biscuits out. Press straight down, not twisting for best results.

Transfer biscuits to sheet pan.

Lightly brush tops of biscuits with the additional cream.

Sprinkle with remaining Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese.

Bake until golden and cheese has fully melted, about 15 minutes.