CHEDDAR AND STILTON DROP BISCUITS

The biscuits have a crisp crust and tender texture, despite
requiring no kneading, rolling or cutting.
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch
pieces
1 cup (packed) coarsely grated sharp cheddar cheese, chilled
1/2 cup coarsely crumbled Stilton cheese (about 2 ounces),
chilled
1 1/4 cups chilled buttermilk
1 large egg
Position 1 rack in bottom third and 1 rack in top third of
oven and preheat to 400°F. Butter and flour 2 large baking
sheets. Whisk first 5 ingredients in large bowl to blend
well. Add butter and rub in with fingertips until mixture
resembles coarse meal. Add both cheeses; rub in with
fingertips until cheeses are reduced to small pieces. Blend
buttermilk and egg in small bowl. Add to flour mixture,
stirring just until dough is evenly moistened.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto
each prepared sheet, spacing 2 to 3 inches apart. Bake
biscuits 10 minutes. Reverse positions of sheets. Bake
biscuits until golden brown and tester inserted into center
comes out clean, about 10 minutes longer. Place biscuits
in basket; serve warm.
Makes 12 biscuits.