These are American-style 'biscuits' - like a kind of scone, but flakier. Leave the sopressa out to make them vegetarian-friendly.
- 250 g hot sopressa
- 600 g (4 cups) plain flour, plus extra for dusting
- 1½ tbsp baking powder
- 1½ tbsp salt
- 2 tsp bicarbonate of soda
- 240 g cold unsalted butter, chopped
- 600 ml buttermilk
- 250 g grated cheddar
- 1 bunch chives, finely chopped
- 1 egg, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 170˚C. Line a baking tray with baking paper.
- Place the sopressa in a food processor and blitz until finely chopped.
- Place the dry ingredients and cold butter into the bowl of an electric mixer fitted with a paddle attachment. Beat on slow speed until the mixture resembles very coarse breadcrumbs. Add the buttermilk and mix until just combined. Add the sopressa, cheddar and chives and mix until just combined.
- Transfer the dough to a lightly floured workbench and use your hands to flatten into a rectangle about 2 cm thick. Fold in half and flatten again, then repeat another 4 times. Using a pastry cutter or large sharp knife, cut into 8 pieces and place on the lined baking tray, leaving room for spreading. Brush with the beaten egg, then bake for 20 minutes or until golden.