INGREDIENTS
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4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
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½ teaspoon kosher salt
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1⁄8 teaspoon garlic powder
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1 cup (4¼ ounces) unbleached all-purpose flour
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1½ teaspoons yellow cornmeal
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4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
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2 tablespoons Cheddar cheese powder
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½ teaspoon buttermilk powder
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½ teaspoon kosher salt
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½ teaspoon cornstarch