Preheat the oven to 425°F/218°C.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Using a pastry blender or two knives, cut the butter “in” until the mixture resembles coarse crumbs.
Stir in 1 cup (112g) of the cheese.
Add all of the buttermilk at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently about 10 times. Gently pat the dough into a ¾” (19mm) thick round.
Using a 2½” (6.3cm) floured cutter, cut out rounds. Place onto an ungreased baking sheet. Gather up the scraps and repat dough once; cut out more rounds.
Brush the tops of the scones with egg yolk and pinch of shredded cheddar.
Bake in a 425°F/218°C oven for 12 to 15 minutes or until golden.
Tip: You can also use the rim of a similar-sized drinking glass in place of a round cookie cutter to make the biscuits.
Preheat the oven to 425°F/218°C.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Using a pastry blender or two knives, cut the butter “in” until the mixture resembles coarse crumbs.
Stir in 1 cup (112g) of the cheese.
Add all of the buttermilk at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently about 10 times. Gently pat the dough into a ¾” (19mm) thick round.
Using a 2½” (6.3cm) floured cutter, cut out rounds. Place onto an ungreased baking sheet. Gather up the scraps and repat dough once; cut out more rounds.
Brush the tops of the scones with egg yolk and pinch of shredded cheddar.
Bake in a 425°F/218°C oven for 12 to 15 minutes or until golden.
Tip: You can also use the rim of a similar-sized drinking glass in place of a round cookie cutter to make the biscuits.
