Combine all dry ingredients. Cut in butter until it resembles coarse crumbs.
Beat buttermilk with egg. Add liquids to flour mixture. Toss a few times with a fork then add in the remaining ingredients except for tomato and parmesan.
Mix until dough sticks together enough to be rolled out.
On a floured surface roll to 3/4" thickness. Cut into desired size squared or wedges. Dot top with tomato pesto/puree and sprinkle with parmesan.
Bake for 10-20 minutes depending on size, until golden brown and cheese is oozing.
You tried this recipe ? Mention @petitchef_en and tag #petitchef