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In a large mixing bowl sift together flour, baking powder, sugar and salt. Cut in cold butter using a pastry blender, fork, or by rubbing the butter into the flour to form small grain size pieces.
Add the cheese to the flour mixture, stir.
Lightly beat a large egg in a small bowl. Measure 1 cup of buttermilk and add beaten egg, stir together. Pour milk mixture into flour and stir just until moistened. Gather any excess flour and gently knead into a ball.
Using a muffin scoop or ice cream scoop drop dough onto a lined baking sheet or use a silpat.
Place pan into the refrigerator and chill while oven is preheating to 425º F.
Bake for 10-12 minutes or until tops begin to brown.
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