Description
Deliciously cheesy and savory Cheddar Bay Biscuits with a perfectly tender crumb infused with garlic and a buttery parsley topping. These biscuits are quick to prepare and bake, making them an ideal side for any meal or a tasty snack on their own.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
Wet Ingredients
- 1/2 cup cold butter, cubed
- 3/4 cup whole milk
- 2 tablespoons melted butter (for brushing – optional)
- 1 tablespoon parsley flakes (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and shredded sharp cheddar cheese to evenly distribute the flavors.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. This step creates a flaky biscuit texture.
- Add Milk: Gradually pour in the whole milk, stirring gently until just combined to avoid overmixing, which can make the biscuits tough.
- Shape Biscuits: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about two inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown on top.
- Finish and Garnish: While still warm, brush the biscuits with melted butter for extra richness and sprinkle with parsley flakes for a fresh, vibrant finish.
Notes
- For best results, ensure the butter is very cold to create a flaky biscuit texture.
- Do not overmix the dough; mix until ingredients are just combined.
- Customize by adding a pinch of cayenne pepper for a slight kick.
- The biscuits are best served warm but can be reheated in a toaster oven for freshness.
