Ingredients:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 ½ tsps kosher salt
- 12 tbsps (1 ½ sticks) of diced cold unsalted butter
- ½ cup cold shaken buttermilk
- 1 cold extra large egg
- 1 cup grated extra sharp cheddar
- 1 egg beaten with 1 T. of water or milk
- sea salt (optional)
Directions:
- In a bowl, mix together 2 cup of flour, baking powder and salt.
- Using an electric mixer fitted with paddle attachment on low speed, beat in the butter until the butter is the size of peas.
- Mix together the buttermilk and egg and add to the flour mixture and mix to moisten.
- Mix the cheddar cheese with small handful of flour in a small bowl then add to the flour mixture while still mixing on low, mix until combined.
- Knead the dough on a floured surface for about 6 times then roll out to a rectangle 10 by 5 inch.
- Cut the dough lengthwise in half with a sharp knife and then cut across in quarters making 8 rough rectangles.
- In a sheet pan lined with parchment paper, arrange the rectangles and brush with the egg wash and sprinkle with salt.
- In a preheated oven to 425° bake for 20 to 25 minutes.
- Serve hot or warm.