Cheddar Cheese and Rosemary Biscuits

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking
10 ounces of cold butter cut into cubes
1/2 C. buttermilk (buttermilk)
2 eggs
1 C. shredded Cheddar cheese
2 T. minced rosemary
1 egg, beaten

 

Preheat oven to 425 degrees. In a blender container mix table, the dry ingredients in medium speed, then add the diced butter until the butter pieces reach the size of a pea.. Add cheddar cheese and rosemary to the flour mixture. In a separate bowl, mix the buttermilk with the eggs and beat slightly. Add this to the original combination of flour and butter and continue mixing until the hydrated flour, not mix too. Remove the mass and took a floured surface. The knead about 5 times to finish incorporating ingredients. Stretch the dough to a rectangle approximately 2 inches thick and with a circular mold cookie biscuits we get the quantity, possible. Form another rectangle and repeat the same process. Get a tray and baking paper and put some dusted flour on the tray. Place the C.cakes and brush paint a coat of beaten egg. Bake for about 25 minutes.