250 gms flour
1 tsp baking powder
1 tbsp granulated sugar
1/2 tsp baking soda
1.5 tsp salt
80 gms cold butter, cubed
100 gms shredded extra-old cheddar cheese
2 tbsp dried chives (I use Keya)
125 ml buttermilk (use sparingly to bring the dough together, so don’t dump all of it in at one go)
Mix the flour, baking powder, sugar, baking soda and salt which a whisk so it incorporates well. Use your finger tips to knead in the butter until mixture resembles coarse breadcrumbs. Mash in the cheese and chives then add the buttermilk to form soft dough. You can use a spatula to bring it all together but use your hands to make the dough, it makes all the difference. Knead for few minutes to break up all the gluten.
Lightly flour the surface you plan to roll the dough on. Roll out into a ½ inch thick round. Using a round or flowered cookie cutter and cut out rounds. Scrape together the leftover dough to roll out another base. Bake on a butter paper lined baking tray at 200 degrees for around 8-10 minutes or till the edges are golden brown. You can store this for up to a week in an airtight container, but always cool completely before bottling. Enjoy!