Steps
- Preheat the oven to 425°F / 220°C. Pulse 225g of self-rising flour, ¼ teaspoon of salt, and 50g of cold diced unsalted butter in a food processor until finely crumbed.
- Stir in 60g of finely diced chorizo, 60g of finely diced Manchego, and 1 pinch of smoked paprika. Mix in 150ml of buttermilk with a knife just until a dough forms.
- Bring together gently on a floured surface and pat 1½in / 4cm thick. Cut into 2½in / 6cm squares, reshaping the scraps.
- Space on a floured baking sheet and scatter with 50g of grated Manchego. Bake for 10-12 minutes, until risen and golden.