Dessert: Cheddar Shortcakes with Corned Beef Hash

Ingredients

1 cup sour cream
3/4 cup water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Instructions

Preheat oven to 425 °F.
Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined.
Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.

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