Best Flaky Garlic Cheddar Biscuits Recipe from Scratch

Instructions:

1. Prepare the Garlic Butter: Combine the softened butter, minced garlic, parsley, and 1/4 tsp flaky sea salt. Mix well and set aside (or briefly chill if your kitchen is warm).
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and 1 tsp fine sea salt.
3. Cut in the Cold Butter: Add the cubed cold butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Incorporate Cheese: Gently fold in the grated cold cheddar cheese until it is evenly distributed throughout the flour mixture.
5. Add Liquid: Pour in the very cold buttermilk all at once. Mix gently with a fork until the mixture is just combined and forms a shaggy dough. Do not overmix.
6. Knead Briefly & Chill: Turn the dough onto a lightly floured surface. Gently bring it together into a rough ball. Pat it into a 1-inch thick rectangle. Fold the dough into thirds (like a business letter), turn it 90 degrees, and repeat the fold once more. Pat back to 1-inch thickness and chill the dough for 15 minutes.
7. Cut Biscuits: After chilling, use a 2-inch round biscuit cutter to press straight down through the dough without twisting. Place the biscuits about 1-inch apart on a baking sheet lined with parchment paper.
8. Bake: Bake in a preheated oven at 425°F (220°C) for 14–16 minutes, or until they are puffed up nicely and the tops are golden brown.
9. The Grand Finale (Glaze): While the biscuits are piping hot immediately upon removal from the oven, brush the tops generously with the prepared garlic butter mixture for maximum flavour and moisture.