Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter, (melted)
  • 1 cup low-fat buttermilk
  • 2 cups all-purpose flour ((Note 1))
  • 1 tablespoon each: baking powder, white sugar
  • 1 teaspoon fine sea salt
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • pinch of ground cayenne pepper, (optional)
  • 1 cup grated sharp Cheddar cheese
  • 3 tablespoons unsalted butter, (melted)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons finely chopped fresh parsley

Instruction

  • PREP: Adjust the rack to the middle position in the oven and preheat to 450 degrees F (232 degrees C). Line a large sheet pan with parchment paper or a Silpat liner. Or generously butter a large cast-iron (oven-safe) skillet. Melt butter in the microwave and set aside to cool for 3-4 minutes.
  • BUTTER AND BUTTERMILK: Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside for now.
  • DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, sugar, salt, Old Bay seasoning, garlic powder, dried parsley, and cayenne if using. Make a well in the center and use a spatula to scrape every bit of the butter-and-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don't over mix. Gently fold in the grated cheese.
  • DROP BISCUITS: Lightly spritz a 1/4 cup (66g) measuring cup and scoop the batter into the measuring cup and then drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space in between each biscuit. Place in the fridge for 10 minutes.
  • BAKE: Bake biscuits for 12-15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow.
  • GARLIC BUTTER TOPPING: While biscuits are baking, mix together all the ingredients for the topping. Remove biscuits from the oven and let cool on the pan for 5 minutes. Transfer to a wire cooling rack and brush the melted butter on the biscuits. (Note 2) Enjoy warm -- these are best the same day they're made, right out of the oven!