• 10 3⁄4 cups of flour 
  • 3 tablespoons baking powder 
  • 1 tablespoon baking soda 
  • 3 tablespoons kosher salt 
  • 2 1⁄2 cups grated butter or 1 1⁄2 pound of butter 
  • 5 1⁄2 cups buttermilk 
  • 3 1⁄2 cups of smoked grated cheddar cheese 


The first step is to place the butter in the freezer. While the butter is hardening, measure and combine all dry ingredients (flour, salt, baking soda, baking powder and cheese), mix well and place in the freezer in a large bowl. Measure the buttermilk and reserve into the fridge, remove the butter from the freezer and grate with a cheese grater. Once grated, add butter, to the dry ingredients in the large bowl, then add buttermilk and slowly mix until everything comes together and forms a dough. It is important to do this while all ingredients are still cold so the butter does not melt into the dough. Wrap the dough tightly in plastic wrap and let rest in your refrigerator for at least 10 minutes. 

Once the dough is rested, roll out on a cutting board dusted in some flour, until about an inch thick. Roll out evenly into a rectangle and cut into even pieces or you can use a cookie cutter. 

Bake at 450 for 10-15 minutes until light golden brown. 


Recipe courtesy of Chef Christine Espinal Rosa of Porchlight (New York City)