GARLIC-CHEDDAR BISCUITS

YIELD: 10-12

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper or Old Bay Seasoning
3 ounces sharp cheddar cheese, shredded (about 2/3 cup shredded)
1 cup buttermilk, cold
1/2 cup unsalted butter, melted and cooled for 5 minutes


For the Topping

2 tablespoons unsalted butter, melted,
1/2 teaspoon garlic powder
1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)



DIRECTIONS

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat or coat with non-stick cooking spray; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.

3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased 1/4-cup measuring cup to scoop out portions of dough or an ice cream scoop. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.