Servings: 24 biscuits

4 cups all purpose flour 4 cups all purpose flour
1 heaping tablespoon baking powder 1 heaping tablespoon baking powder
1 ½ Teaspoon kosher salt 1 ½ Teaspoon kosher salt
½ Cup ( 1 stick) cold unsalted butter, plus more for greasing the pans ½ Cup ( 1 stick) cold unsalted butter, plus more for greasing the pans
1 ½ Cups whole milk 1 ½ Cups whole milk
1/2 cup vegetable oil ½ cup vegetable oil
2 large eggs 2 large eggs
2 ½ Cups grated cheddar jack cheese 2 ½ Cups grated cheddar jack cheese

Preheat oven to 375 degrees. Spray muffin cups with baking spray.
Place the flour, baking powder and salt in a sifter and sift them into a large bowl.
Cut the butter into cubes and add it to the bowl and use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, oil, and eggs.
Pour the wet mixture into the butter-flour mixture and stir until it just comes together. And then add the grated cheese. Stir until everything's mixed together.
Drop about a ¼ cup helping into each cup. Bake the biscuits for 20 to 22 minutes or until they're golden brown on top.