Preheat oven to 400*. Line baking sheet with parchment paper. Stir together dry ingredients and cut in butter until mixture resembles oatmeal. Add cheese and nuts. Mix 1-1/2 c. buttermilk and egg and stir in. Place on floured work surface and form into slightly flattened 6-inch round. Place on lined sheet. Brush with 1 tablespoon buttermilk and sprinkle with pepper. With a serrated knife cut a shallow X in top of loaf. Bake 10 minutes then lower heat to 375*. Bake additional 35 minutes until loaf is golden brown and sounds hollow when thumped on bottom.
A moist, slightly sweet savory quickbread.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8|
|Calories from Fat: 109 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 48.9mg||15 %|
|Sodium 464.6mg||16 %|
|Potassium 208.2mg||5 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 95.9g|
|Protein 12.1g||17 %|
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Calories per serving: 549
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