Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons unsalted butter (melted)
  • 1 cup all-purpose flour ((125g))
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup buttermilk ((118ml))
  • ½-1 cup sharp shredded cheddar cheese (use a thick shred, not finely shredded (55-110g))
  • 2 Tablespoons salted butter (or unsalted, just add a dash of salt)
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon dried parsley

Instruction

  • Preheat oven to 450F (230C) and line a baking sheet with parchment paper. Set aside.
  • Melt your butter and set it aside so it can begin to cool.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.
  • In a separate bowl (or in a large measuring cup) whisk slightly cooled butter into buttermilk (it’s OK if the butter begins to re-solidify or the mixture looks curdled).
  • Pour buttermilk mixture into flour mixture and stir until just-combined.
  • Use a spoon or spatula to gently stir cheese into batter until incorporated.
  • Using a pair of spoons, drop batter by heaping spoonfuls (about 3 Tbsp in size) onto prepared baking sheet, spacing at least 2” apart.
  • Transfer to 450F oven and bake for 10-12 minutes or until light golden brown.
  • Meanwhile, prepare topping by whisking together butter, garlic powder, and dried parsley.
  • When biscuits are finished baking, brush generously with butter mixture (use a pastry brush, or if you don’t have one simply spoon some of the butter on top of each biscuit).
  • Serve warm.