Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour ((252g))
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons garlic powder (Up to 2 teaspoons for intense garlic flavor)
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cayenne (optional)
  • 1 teaspoon minced parsley leaves
  • 4 ounces fresh grated sharp cheddar cheese
  • 1 ⅓ cups heavy cream ((11oz))
  • 2 tablespoons unsalted butter melted ((1oz))
  • 2 teaspoons minced parsley leaves
  • ¼ teaspoon garlic powder
  • pinch of table salt

Instruction

  • Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large mixing bowl whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder and cayenne (if using).
  • Using a rubber spatula fold in 1 teaspoon minced parsley leaves and the shredded cheddar until the cheese is distributed and coated in flour.
  • Add the heavy cream and fold together until a thick dough forms. Use a light hand and do not overwork the dough. Turn the dough out on a lightly floured work surface. Pat into an 8-inch round about 3/4-inch thick. Use a sharp 2 1/4-inch biscuit cutter to cut as many rounds out as you can at first pass. Place the biscuits 1-inch apart on the prepared baking sheet. Gather the scraps and form into a 3/4-inch thick disk. Continue cutting rounds with the remaining dough.
  • Place the pan of biscuits in the freezer for 15 to 20 minutes before baking. While the biscuits are in the freezer, move the oven rack to the top 1/3 position and preheat the oven to 425F.
  • Bake the biscuits for 15 to 20 minutes or until golden brown. While the biscuit are baking combine the optional topping ingredients. Remove the biscuits from the oven and brush the melted garlic butter topping over the tops of each. Allow the biscuits to cool for 10 minutes then serve.