Buttermilk Cheddar Biscuits

2 C. flour
1 Tablespoon Baking Powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks cold unsalted butter, diced
1/2 C. cold buttermilk
1 cold extra-large egg
1 C. grated extra-sharp cheddar cheese mixed with a tablespoon of flour
extra melted butter

Preheat the oven to 425 degrees.  mix flour, baking powder, baking soda, and salt in mixer fitted with the paddle attachment.  With mixer on low, add the better and mix until the butter is the size of peas.  You can use a food processor, but be careful not to over mix.
Combine the buttermilk and egg in a small bowl and beat lightly with a fork.  With mixer still on low, quickly and buttermilk to flour mixture and mix only until moistened. Add cheese.  Mix only until just combined.  Don't over mix.
Spray cookie sheet and spray 1/4 Cup measuring cup.  By hand push some dough into cup..fill but don't pack.  Then shake cup into your hand and then place biscuit on cookie sheet.  They'll be about an inch high or so.  Place on cookie sheet not touching.  The crags and irregular top will make crispy nobby tops on the biscuits.  Bake 20-25 minutes at 425 degrees.  When done brush with the melted butter and transfer the biscuits to cooling racks to keep bottoms from getting soggy.  Enjoy!