• 2¼ cups + 2 tbsp all-purpose flour, divided
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• ½ - ¾ tsp. ground cardamom
• ½ tsp. salt
• 1 stick (½ cup) cold unsalted butter, cut into ¼ in slices
• 4 oz. block medium white cheddar cheese, shredded
• 1 cup fresh cranberries, finely chopped
• ¾ cup whole milk

Preheat oven to 400 degrees. Line one large baking sheet with parchment paper.

In a food processor, combine flour, sugar, baking powder, cardamom, and salt; pulse until blended. Add butter to dry mixture; pulse process until mixture resembles crumbles. Add cheese and pulse 2-3 times to mix. Gradually add milk as you pulse process until dough starts to form a ball.

Dust surface and rolling pin with remaining 2 tablespoons of flour. Turn dough onto floured surface. Knead dough, turning and folding as needed, to bring together. Pat dough into a rectangle shape. Use rolling to roll dough into a 10x13in. rectangle. Sprinkle cranberries over dough.

Starting with long edge and pressing tightly, roll dough into a log. Press log from center out to sides until it measures 14 inches long and 2-1/2 inches wide. Cut log into fourths. Cut each fourth in half and then cut each piece diagonally into two triangles.

Transfer triangle to prepared baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

Recipe from Undeniably Dairy