2 1/4 (550 mL) cups all-purpose flour
1 tbsp (15 mL) Granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) shredded Gouda Cheese
1 cup (250 mL) Buttermilk
3/4 cup (175 mL) mashed potatoes
1 egg yolk
Dust rimless baking sheet generously with all-purpose flour; set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper.With pastry blender, cut in butter until crumbly, with a few larger pieces. Sprinkle with 1/2 cup (125 mL) of the cheese.
In a separate bowl, whisk buttermilk with potatoes until smooth; pour over dry ingredients. With fork, toss together until soft ragged dough forms. Turn out onto floured surface; knead 3 or 4 times until dough holds together.
Pat out into 9- x 6-inch (23x15cm) rectangle. Cut lengthwise in half; cut crosswise in sixths to make 12 finger-shaped biscuits.
Arrange on prepared pan, Brush with egg yolk; sprinkle with remaining cheese.
Bake in centre of 400°F (200°C) oven until golden, about 18 minutes.
For crusty sides:
Bake biscuits and scones 1 to 2 inches (2.5-5cm) apart on rimless baking sheet
and let them cool on a rack.
For Soft Sides:
Bake biscuits or scones in a metal cake pan with sides touching. Cover lightly with clean tea towel while still hot to sofen their exteriors.
Sweet Potato Biscuit Fingers:
Substitute mashed sweet cooked potatoes for mashed potatoes. Reduce all-purpose flour
to 2 cups (500 mL) and buttermilk to 3/4 cup (175 mL), adding up to 2 tsp (10 mL) more
buttermilk if there are dry patches in the bowl.