These light-textured little wedges of cheese bread are ideal for dunking into a steaming bowl of chili. They're also good for breakfast.
Oxmoor House MAY 2002
Combine first 4 ingredients in a large bowl; cut in cold butter with a pastry blender until mixture is crumbly. Stir in cheese.
Stir together egg and half-and-half. Gradually add to flour mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ball.
Pat dough into a 7" circle on an ungreased baking sheet. Cut into 6 wedges, using a sharp knife. (Do not separate wedges.)
Bake at 400° for 16 to 18 minutes or until golden. Remove from oven; brush with 1 tablespoon melted butter. Serve warm.
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