A savory version of the pastry - a denser form of a biscuit.
Whisk the dry ingredients together.
Cut in the butter until the mixture looks about the texture of cornmeal.
Stir in the cheddar until all the shreds are coated with the flour mixture.
Slowly pour in the milk until you have a shaggy (not well mixed) dough (note the photo).
Form a round ball and set on a baking sheet lined with parchment paper. Next, gently flatten until it's about 3/4 inch thick.
Carefully cut the dough into wedges and separate them just enough to get air flow.
Brush the top of the wedges with the buttermilk and bake at 350° for about 20 to 25 minutes, or until the top is golden.
Cool for about 10 to 15 minutes, then enjoy them hot, topped with butter - or cold with a hot cup of coffee.
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