Recipe from Dzung Lewis, Adapted by Judi Graber

• 3 large eggs, divided
• 1/3 cup whole milk (I did use 2%)
• 2 cups AP flour. plus more for dusting
• 1 tbsp. plus 1 tsp. everything bagel seasoning, divided
• 2 tsp. mustard powder 
• 1 tbsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper (optional – I did add 1/8 tsp.)
• 6 tbsp. cold, unsalted butter (make sure it is extra cold) grated with a small hole grater
• 1 cup sharp cheddar cheese, grated with large hole grater (I used sharp Tillamok)

Preheat the oven to 375 degrees. Grease a baking sheet or line it with parchmant paper or a silicone mat.

Mix together two of the eggs and the milk in a small bowl until blended.

Whisk together the flour, 1 tbsp. of the bagel seasoning, the mustard powder, baking powder, salt and cayenne (if using). Work in the butter with your fingers to make an uneven crumbly mixture, then stir in the cheddar. Add the milk and egg mixture to the dry ingredients, stirring just until everything is evenly moistened; the dough will be sticky.

Turn the dough onto the counter and pat it into a 12″x2-inch rectangle, it is shaped like a log. Cut the dough into six 2-inch circles using a round biscuit cutter. Brush any excess flour off the biscuits and place on the baking sheet, leaving 1-inch between them. You can cover with plastic and refrigerate for at least 1 hour or up to 24 hours before baking. Dzung made only 6 biscuits, but I rerolled the dough and got 9 biscuits.

In a small bowl, whisk the remaining egg with 2 tsp. water until blended. Brush the egg mixture over each biscuit and sprinkle them with the remaining 1 tsp. bagel seasoning.

Bake for 20-23 minutes or until nicely browned. Cool for 5 minutes and enjoy warm or room temperature.

Recipe by cookingwithauntjuju.com