In a large mixing bowl combine flour, butter, sugar, tarragon, garlic powder, baking powder, baking soda, salt, and pepper.
Using a pastry cutter, cut in the butter until the butter is in pea sized lumps.
Add in 1 cup of cheddar cheese and stir until fully coated in the dry mix.
Create a well in the center of the dry mix and pour the buttermilk into the center.
Using a spatula fold the mixture together until a sticky dough is formed.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until firm.
Roll out the dough on a large surface to ½“ thick. Using a circular pastry cutter or a large mason jar lid, cut rounds.
To use up the extra dough, re-knead dough scraps for a few seconds until they stick together again. Repeat cutting. Do not re-knead the dough more than once.
Transfer cut biscuit rounds to a large baking sheet, leave at least a ½” space between each biscuit.
In a small bowl whisk the egg and using a pastry brush, brush egg on top of each biscuit.
Top biscuits with remaining ½ cup of cheddar cheese and bake for 18-20 minutes until puffy and golden brown.
Transfer to a wire rack to cool.
Notes
Biscuits will keep in an airtight container at room temperature for 3-4 days.