Delicious Garlic Cheddar Biscuits (Print version)
Fluffy drop biscuits packed with sharp cheddar and brushed with garlic parsley butter while warm.
# Ingredients:
For the biscuits
01 -
2 cups (250 g) all-purpose flour, spooned and leveled
02 -
1 tablespoon baking powder
03 -
1 teaspoon granulated sugar
04 -
3/4 teaspoon fine salt
05 -
1 teaspoon garlic powder
06 -
1/2 cup (113 g) cold unsalted butter, cut into small cubes
07 -
1 1/4 cups (140 g) shredded sharp cheddar cheese
08 -
3/4 cup (180 ml) cold buttermilk, plus 1-2 tablespoons if needed
For the garlic butter topping
09 -
3 tablespoons (42 g) unsalted butter, melted
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon dried parsley
12 -
1/8 teaspoon fine salt
# Instructions:
01 -
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 -
In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder until evenly combined.
03 -
Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the pieces are pea-size and coated in flour.
04 -
Fold in the shredded cheddar. Pour in 3/4 cup buttermilk and stir just until a sticky, shaggy dough forms. Add 1-2 tablespoons more buttermilk only if dry flour remains.
05 -
Drop 12 mounds of dough onto the prepared sheet pan, spacing them about 2 inches apart. Do not pack or smooth the mounds.
06 -
Bake for 14-16 minutes, until the tops are lightly golden and the centers are set.
07 -
Mix the melted butter, garlic powder, parsley, and salt. Brush over the hot biscuits right away and let them rest for 5 minutes before serving.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
Freeze unbaked scoops for an easy make-ahead side.
03 -
If using salted butter, reduce the added salt in the topping.