4 to 4 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1 cup coarsely chopped roasted red peppers*
heaping 1/2 cup coarsely crumbled feta cheese
3 tablespoons coarsely chopped fresh basil
1 teaspoon coarsely ground black pepper

*If you’re starting with fresh red bell pepper, it will need to be roasted and toasted first. Turn a gas stovetop burner on to medium heat. Place the entire pepper directly over the flame and allow to rest there until blackened and charred. Use a pair of tongs to flip the pepper so that it can be browned on all sides. Remove from the flame, cut in half (removing the top and seeds) and use a sharp knife to gently peel away the charred skin. You can leave a bit of the charred skin in tact for a rustic look and taste. Coarsely chop the pepper and set aside.