Preheat the oven to 450F.

Cut the butter into pea-sized pieces (approx. 1/4 tablespoon each) and return it to the fridge to chill

Combine buttermilk, cream and one of the eggs

In a separate bowl, combine flour, baking powder, salt and cheese

Add the cold butter into the flour mix, working it with your fingers until fully combined

Add the buttermilk mixture into the flour and mix with a fork until just combined. Chill in the fridge for 30 minutes.

Turn the dough onto a floured work surface and form into a rectangle, about half an inch thick.

Fold it into thirds, use a rolling pin to flatten it gently to a half-inch thickness, and repeat the fold into thirds. Flatten one more time.

Chill the rolled dough in the fridge for another 15 minutes if it is soft.

Use a cookie cutter to cut out the rounds - you should be able to get 12 biscuits from the dough.

Set the rounds on a silicon mat on a baking tray, brush with a little beaten egg, and bake for 15-20 minutes until fully risen and/or golden brown.

Rest on a cooling rack for 5 minutes