Cheddar Bay Biscuits

By RoketJSquerl

Ingredients

• For the Topping:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
• 1 cup buttermilk, cold
• 1/2 cup unsalted butter, melted and cooled for 5 minutes
• 2 tablespoons unsalted butter, melted, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)

Details

Servings 10
Preparation time 15mins
Cooking time 30mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; 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 ¼-cup measuring cup to scoop out portions of dough. 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.