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1
In a large bowl, sift together flour, pepper, baking soda, and 1/4 teaspoon salt.
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2
Using a pastry blender or 2 knives, cut butter into flour mixture until largest pieces are the size of small beans.
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3
Butter pieces will be of different sizes, adn there will still be some loose flour.
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4
Add sour cream and mix with a wooden spoon until clumps of dough form, about 2 minues.
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5
Transfer dough to a work surface and form into a smooth ball.
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6
Divide in half and shape each piece into a disk.
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7
Wrap each disk tightly in plastic wrap and refrigerate 30 to 60 minutes or up to overnight.
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8
Remove dough from refrigerator.
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9
If needed, let thaw at room temperator 10 to 20 minutes or until workable.
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10
Position rack in center of oven and preheat to 375F Line a rimmed baking sheet with parchment paper.
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11
On a lightly floured work surface, roll a dough disk to 6x12 inch rectangle.
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12
Use a sharp knife to cut lengthwise into 6 strips, 1 inch wide.
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13
Cut strips in half crosswise.
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14
Beat egg with heavy cream.
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15
Brush strips with this mixture, and sprinkle evenly with half of each cheese.
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16
Pat cheese lightly to ensure it adheres to the dough.
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17
Pick up each strip by the ends and twit in opposite directions 4 or 5 times to form a tight spiral.
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18
Place on prepared pan, leaving 1 inch between.
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19
Sprinkle with 1/8 teaspoon salt.
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20
Repeat with other half of dough, cheese, and remaining salt.
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21
Bake until lightly browned, about 14 minutes.
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22
Transfer to wire rack and cool in pan for 10 minutes before removing to rack to finish cooling.
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23
Store in an airtight container at room temperature up to 3 days.
