Ingredients:

  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Fine Sea Salt (for dough)
  • 1 tsp Garlic Powder (for dough)
  • 6 Tbsp Cold Unsalted Butter, cubed or grated
  • 1 1/2 cups Sharp Cheddar Cheese, freshly grated
  • 3/4 cup Cold Full-Fat Buttermilk
  • 4 Tbsp Unsalted Butter, melted (for topping)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Garlic Powder (for topping)
  • 1/4 tsp Onion Powder (Optional)
  • Pinch of Sea Salt (for topping)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tsp of garlic powder until evenly distributed.
  3. Add the cold butter pieces to the dry mixture. Use a pastry blender, two knives, or fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining.
  4. Gently fold in the grated cheddar cheese. Then, pour in the cold buttermilk all at once.
  5. Use a rubber spatula to fold the mixture just until combined. The dough will be shaggy, sticky, and quite wet. Do not overmix.
  6. Using an ice cream scoop or two spoons, drop the dough onto the prepared baking sheet, leaving about 2 inches between biscuits.
  7. Bake in the preheated oven for 12 to 15 minutes, or until the tops are puffed and deeply golden brown.
  8. While the biscuits bake, prepare the topping: melt the 4 Tbsp of butter in a small bowl. Stir in the fresh parsley, 1/2 tsp garlic powder, onion powder (if using), and a pinch of salt.
  9. As soon as the biscuits come out of the oven, immediately brush generously with the prepared garlic and herb butter.
  10. Serve the biscuits immediately while they are still warm.