3 cups all-purpose flour,
2 tablespoons baking powder
3 tablespoons assorted fresh herbs, chopped (I like to use sage, thyme and rosemary)
1 teaspoon coarsely ground black pepper
½ cup cold butter, cut in cubes
1½ cups cold buttermilk
1 cup Fontina cheese shredded
¼ cup cup chopped chives
1 egg, slightly beaten
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Preheat the oven to 375 degrees F.
Add all the dry ingredients into food processor. Pulse the mixture a few times until the butter has been cut into flour. The pieces of butter should be about the size of a pea.
Gradually add in the cold buttermilk until it is just combined. Stir in the cheese, herbs and chives. It should be sticky dough when completed. Do not overwork the dough. Add more flour if needed to manipulate.
Line a baking sheet with parchment paper
Using an ice cream scoop, scoop mixture onto a baking sheet lined with parchment paper.
Brush the tops with beaten egg wash and bake, turning halfway through, until the tops are golden brown about 20-25 minutes.