This is delicious with soup for supper, or to accompany your eggs for breakfast. Serve it hot out of the oven.

Serves 4

Ingredients

• 2 c. flour. We use all “white whole wheat,” or half white flour, half whole wheat flour. [for gluten-free, substitute in your favorite all-purpose, gluten-free flour]
• 1/2 tsp. salt
• 2-1/4 tsp. baking powder
• 3 Tbs. butter
• 3 Tbs. grated sharp cheddar cheese
• 2 Tbs. fresh rosemary: chop 1 Tbs.; reserve 1 tbs. for topping
• 3/4 c. sour milk or buttermilk  (To make sour milk: put a scant tablespoon of vinegar or lemon juice in a measuring cup, then add milk to get to the 3/4 cup mark.) [for gluten-free, decrease milk to 2/3 c.]

Directions

Preheat oven to 425 degrees.

1. Mix together flour, salt, and baking powder.
2. Cut in butter.
3. Mix in the cheese and 1 Tbs. chopped rosemary.
4. Stir in milk.
5. Mix until just incorporated–don’t over mix.
6. Shape dough into a ball, using a little flour to prevent sticking.
7. Place onto a prepared baking sheet (greased, or lined with parchment), then flatten until about 2″ thick.
8. Dust top lightly with flour, then slit a deep cross into the dough, cutting almost (but not quite) through the depth. Decorate top with remaining rosemary.
9. Bake for 20–25 mins.

Make it Gluten Free! Substitute in your favorite all-purpose gluten-free flour blend, and decrease the amount of milk to 2/3 cup. Here’s the result (below).

For other tasty bakes: You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries