photograph by Matt Hulsman

1 ¾ cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¾ teaspoon salt
¼ cup cold butter, cut into pieces
1 cup finely shredded cheddar cheese
1 large egg, lightly beaten
⅔ cup half-and-half
1 tablespoon butter, melted

Combine flour, sugar, baking powder, and salt 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-inch circle on an ungreased baking sheet. Using a sharp knife, cut into 6 wedges. (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.


Note: The Recipe and Remembrances cookbook is no longer in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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