Preheat oven to 450 degrees. Place either a silpat mat or parchment paper on a baking sheet and set aside.
In the bowl of an electric mixer, add 2 cups of the flour, the salt and the baking powder and mix on medium speed for about 30 seconds to combine.
Cut 13 Tablespoons of the cold butter into 13 equal slices and add to mixing bowl. Turn speed to medium and mix until butter is broken down to pea size pieces, being careful not to overbeat.
In a large measuring cup or small bowl, lightly beat egg and buttermilk with a fork and slowly add to flour/butter mixture in mixing bowl, beating on medium low just until combined.
In a small bowl, add 2 Tablespoons of the reserved flour (keeping the rest for rolling surface) to the shredded cheese and mix to coat. Add to the biscuit mixture in mixing bowl and mix on low speed just to incorporate.
On a flat surface sprinkle remaining flour lightly to coat. Turn out dough and pat gently to about a 1-inch thick rectangle. With a knife, cut into 12 equal squares. Place onto prepared baking sheet. Using your thumb, press an indentation in the middle of each.
Melt remaining 3 Tablespoons butter and pour equally into each indentation, brushing to cover tops, or using thumb, spreading over tops, leaving some in the middles.
Bake 20-22 minutes, or until light golden. Makes 12.
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