Modes

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1 Tablespoon baking soda
• 2 teaspoons sugar
• 1 teaspoon ancho chili powder
• 1 cup shredded cheddar cheese
• 1 1/2 cups buttermilk
• 6 Tablespoons butter, melted

Instructions

Preheat the Wolf Convection Oven to 425°F on Roast Mode and place a rack in position 4.

Combine the flour, baking powder, baking soda, salt, sugar, and chili powder. Stir together with a whisk.

Stir the cheese into the dry mixture. Slowly add 1 cup of the buttermilk while stirring with a spoon until a dough is formed. If the dough is too dry, add just a little more buttermilk to make the dough hold together.

Transfer the dough to a lightly floured surface and roll into a square about 12 inches wide. Fold the dough, starting with folding the bottom edge to the center, and then the top over the bottom. Roll into a large square about 1/2 inch thick. Cut into 12 smaller squares.

Dip each square into the melted butter so all the sides are covered. Place on an ungreased baking sheet and bake for 15 minutes, or until golden brown on both sides. Cool on a rack before serving.