Garlic Cheddar Drop Biscuits with Buttermilk

Serves 12 in about 31 minutes. Baking powder goes in first, and sugar finishes the pot.

Ingredients

• 2 cups all-purpose flour 240g
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• ½ cup unsalted butter cold and cubed
• 1 cup sharp cheddar cheese shredded
• 1 cup buttermilk cold
• 4 tablespoons unsalted butter melted
• ½ teaspoon garlic powder
• 1 teaspoon dried parsley

Method

1. Heat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and sugar.
3. Stir in the cold, cubed butter. With a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Mix in the shredded sharp cheddar cheese until evenly distributed.
5. Tip in the cold buttermilk and gently stir with a spatula just until the flour is moistened and a soft, sticky dough forms. stop while the mix still looks a little rough.
6. With a 4-Tablespoon size cookie scoop or two large spoons, drop 12 evenly sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Don't flatten them, and leave the tops rustic rather than smoothing them down.
7. Cook for 14-18 minutes, or until the biscuits are golden brown and cooked all the way. An internal temperature of approximately 200-205°F can be used as an additional doneness check.
8. While the biscuits bake, melt the 4 Tablespoons of butter for the topping. Mix in the garlic powder and dried parsley.
9. Lift out the biscuits from the oven and immediately brush the tops generously with the garlic-parsley butter. Plate warm.

More side dishes ideas are in the side dishes collection.