Ingredients:

  • 1 cup All-Purpose Flour (120g)
  • 1 cup Whole Wheat Pastry Flour (120g)
  • 1/2 cup Unflavoured/Unsweetened Protein Powder (50g)
  • 1 tbsp Baking Powder (15g)
  • 1 tsp Salt (5g)
  • 1/2 tsp Smoked Paprika
  • 6 tbsp Unsalted Butter, cold and cubed (85g)
  • 1 cup Sharp Cheddar Cheese, grated (100g)
  • 3/4 cup Cold Buttermilk (180ml)
  • 1 large Egg, beaten (for wash)
  • 1 tsp Milk or water (for wash)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Whisk together the flours, protein powder, baking powder, salt, and smoked paprika in a large bowl until thoroughly combined.
  3. Add the cold, cubed butter to the dry mix. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. Keep the butter cold.
  4. Stir in the grated cheddar cheese until evenly distributed.
  5. Create a well in the centre. Pour in the cold buttermilk all at once. Use a rubber spatula to gently fold the mixture until just combined. Do not overmix; the dough should still look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a rough square or rectangle about 3/4-inch thick. Fold the dough over itself once or twice. Wrap lightly and chill for 15 minutes.
  7. Roll or pat the chilled dough out to a uniform 1-inch thickness. Use a 2-inch round biscuit cutter to stamp out 8 rounds. Press straight down and lift straight up; never twist the cutter.
  8. Place the rounds close together (touching) on the prepared baking sheet. Mix the beaten egg and 1 tsp of milk/water for the wash and lightly brush the tops.
  9. Bake for 14–16 minutes, or until they are nicely puffed and golden brown on top.
  10. Cool on a wire rack briefly before serving warm.