1 1/2 c Self-rising flour (soft
-wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches — if = 3 tb Butter
2/3 c Shredded cheshire cheese or
-double Gloucester cheese (or sharp -cheddar cheese — in = 1 Egg; lightly beaten
1/4 c Milk
1 Egg white; for glazing
Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings —–