First, heat the oven to 375’F. Line a sheet pan with parchment paper. Slice the butter crosswise into eight pieces, then break each piece into quarters. Mix the flour and salt in a mixer using the paddle attachment. Combine briefly, then add the butter and work at low speed until the butter is broken into pea-size chunks. Add the cheese and mix for 30 seconds. Next, add the egg yolk and cold water to bring the dough together. If the butter was cold, it may not come together right away. Simply turn off the motor and use your hands to gather the dough into a ball. Gently press it into a disk.

Scatter flour lightly over your work surface and roll the dough out until it’s about ¼ inch thick. Using a two-inch biscuit cutter, or a smaller one if you prefer, cut the dough out and place on the cookie sheet. You’ll be able to get 12-13 pieces. Cut the odd pieces that are left into moon-shapes using the same cutter, then gather the scraps, roll once more and cut out as many shorties as possible. Place them on the sheet pan and bake until golden, about 20 minutes.