2 cups (10 ounces) all-purpose flour
2 tsp baking powder1/2 tsp baking soda
1/2 tsp garlic powder
1 tsp sugar
3/4 tsp salt
1-1/2 cups (6 ounces) shredded sharp cheddar cheese (freshly grated is best)
1 cup buttermilk (see note)
6 TBS butter, melted
TOPPING:
3 TBS butter, melted
1/4 tsp crushed, dried parsley
1/2 tsp garlic powder
INSTRUCTIONS
1. Preheat the oven to 425℉. Line a sheet pan with parchment paper; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar and salt.
3. Add the cheese and toss to combine until the cheese is evenly coated with the flour mixture.
4. Add the buttermilk and melted butter. Stir just until combined and no dry streaks remain. Don't over mix. The batter might appear a little lumpy; that's ok.
5. Using a greased 1/4-cup measure or large #20 cookie scoop, scoop the dough and drop onto the prepared baking sheet, spacing about 1-1/2 inches apart.
6. Bake for 12-14 minutes until the biscuits are golden.
7. While the biscuits bake, whisk together the topping ingredients. Immediately out of the oven, brush the top of the hot biscuits evenly with the butter topping. Serve the biscuits warm or at room temperature.
NOTES
Buttermilk: subbing 1/2 cup sour cream + 1/2 cup milk for the buttermilk works great.
