Cheddar Cheese Biscuits

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Whisk the ½ cup cold buttermilk and 1 large cold egg together in a small bowl. Return it to the fridge until needed.

In a large bowl, mix the 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt together thoroughly.

Using a pastry cutter or two forks, cut the 12 tablespoons cold butter into the flour mixture until it resembles coarse meal with some pea sized pieces of butter still visible. Don't work it until smooth.

Stir in the 1 cup shredded cheddar cheese. Add the buttermilk mixture and stir with a wooden spoon, then bring the dough together with your hands using a few quick presses. It will look shaggy.

Turn the dough onto a lightly floured surface and knead 3 or 4 times only, adding a little flour if it's too sticky to handle.

Roll the dough out to ½ to ¾ inch thick.

Using a floured 2 inch round cutter, cut out the biscuits and place them on the prepared baking sheet, about ½ inch apart. Gather the remaining dough, press it gently together, and cut again until it's used up. You should get about 14.

Brush the tops with the beaten egg and bake for 20 to 25 minutes, until risen and deeply golden. Transfer to a wire rack.