Preheat your oven to 218°C / 425°F and line a baking sheet with parchment paper.
In a mixing bowl, mix together flour, baking powder and salt.
2 cups all-purpose flour, 1 tablespoon baking powder, pinch of salt
Rub in the butter with your fingers or use a pastry cutter until the mixture becomes like crumbles.
½ cup butter
Now, stir in the cheddar cheese and mix in the buttermilk and the egg with a wooden spoon until the dough comes together.
½ cup buttermilk, 1 cup cheddar cheese, 1 large egg
Roll out the dough on a floured surface for about 2 cm, and use a round cookie cutter to cut it, then place them into the prepared baking sheet.
Brush the top of the biscuits with the beaten egg and then bake in the oven for 15-20 minutes. Allow to cool on a wire rack before serving.
1 egg
Notes
Freeze: Freezing these biscuits will make them last for 2-3 months. To do so, I recommend wrapping them individually in parchment pepper so they don't stick to each other and put them in a well-sealed container.