2 ounces (about 2/3 cup) Parmesan cheese, shredder on large holes of box grater
2 1/2 cups (12 1/2 ounces) all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard *(I used 1/2 teaspoon dijon mustard incorporated into the wet ingredients)
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
3 ounces (about 3/4 cup) sharp cheddar cheese (I used regular cheddar), cut into 1/4-inch cubes
1 1/4 cup low-fat buttermilk
1 tablespoon canola oil
1 large egg
2 cloves minced garlic