Ingredients

2 cups plus 2 tablespoons flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated parmesan cheese (.85 cup)
3/4 cup buttermilk
Kosher, Maldon or Black Salt for topping (do not use table salt)

Instructions

Preheat oven to 425 degrees. In large bowl wisk flour, cayenne, black pepper, baking powder and salt.

Dice the butter into small pieces. If they get too warm, place them in a bowl and put it in the freezer for about 10 minutes. Toss the diced butter with the flour until well coated. Keep butter cold. Add the scallions and cheese and toss until well coated.

Add the buttermilk and mix with your hands until it just comes together. Do not over-knead.

Roll the dough out ontly a lightly floured surface. Knead only once or twice; no more. Form into a 8 x 8-inch square and cut into 2 x 2-inch square and top with a bit of high quality salt.

Bake for 12-16 minutes or until golden.

Bread