½ cup cold Buttermilk
1 Egg
2 cups all-purpose flour (plus more for rolling out)
1 Tablespoon Baking Powder
2 teaspoons Salt
12 Tablespoons cold unsalted butter (cubed)
1 cup cheese (shredded, I used Colby Jack)
1 egg beaten
Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper.
Whisk the buttermilk together with the cold egg in a small bowl. Set aside.
In a large bowl add the flour, baking powder, salt and mix well.
Using a pastry blender, cut in the butter into the flour mixture until it resembles coarse meal. Mix in the cheese.
Add the buttermilk mixture and using a wooden spoon mix everything together, then using your hands quickly knead a few times until the dough barely starts to come together.
Turn the dough onto a lightly floured work surface and continue kneading until everything comes together. (Don’t over mix it)
Roll out the dough so that it's about half an inch thick to 3/4 of an inch.
Using a cookie cutter or glass cup, cut into dough. Place the biscuits onto the prepared baking sheet. Gather the remaining dough and repeat making biscuits until you've used up all the dough.
Brush the biscuits with the beaten egg (optional: sprinkle extra cheese onto) and bake in the preheated oven for about 20 minutes or golden brown.
Take them out of the oven and brush them with melted butter.
Enjoy!
