Buttermilk Cheddar Biscuits

Preparation time: 15 minutes
Cooking time: 12-14 minutes
Makes: 20-24 biscuits

2 cups  all-purpose flour, plus some for the table and shaping
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold butter, cubed
2.6 ounces old cheddar cheese, grated (about 1 cup)
1 cup buttermilk
1 large egg, beaten

Preheat the oven to 425 F. Place the flour, baking powder, baking soda and salt in a medium bowl and whisk to thoroughly combine. With your fingers, two forks or a pastry cutter, cut the butter into the flour mixture until thoroughly distributed. Mix in cheese. Add the buttermilk and gently mix until loose, fairly moist dough forms, and then turn on to a floured surface.

When the dough is ready, transfer to the work surface. It will be fairly moist. Don't panic and add more flour. When it's placed on the floured surface and shaped with your floured hands, it will attain the perfect consistency.

Lightly flour your hands and then gently knead and shape the dough into a ball. Flatten the ball into a 1-inch thick disc. Cut the dough into rounds with 2-inch cookie or biscuit cutter and set them on a non-stick or parchment paper-lined baking sheet. Knead and press the ends of dough together and cut them into biscuits as well.

Brush the tops of the biscuits with beaten egg. Bake in the middle of the oven for 12 to 14 minutes, until puffed and golden.