Chedder Baked Biscuits

These delicious garlic cheddar biscuits are a fantastic addition to any meal in place of a plain dinner roll! Packed with flavor, they melt in your mouth with cheesy, garlicy goodness!

Ingredients:
½ cup cold, butter + 2 tablespoons melted butter (separated)
2 cups self rising flour
¼ cup fresh chives
1 t baking powder
1 t baking soda
½ t fine sea salt + a pinch
1 t garlic powder + ½ t garlic powder
½ cup freshly grated cheddar cheese (use a ¼ cup more if you want them extra cheesy!)
2 T freshly minced Italian parsley (1½ T if using dried) + ½ t dried parsley
1 cup buttermilk

Instructions:
Preheat oven to 200°c and have ready two sheet pans lined with baking paper. Grate ½ cup of cold butter into a small bowl, and set aside until ready to use. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Using a pastry blender, or fork, cut the grated butter into the dry ingredients, until the mixture resembles coarse, small peas. Stir in the cheddar cheese, chives, and parsley. Then, using a sturdy spoon, stir in the buttermilk, just until dough comes together. Do not over mix. Drop large, heaping spoonfuls of dough (about 2-3 tablespoons worth — we used an ice cream scoop) onto the sheet pans, spacing each 2 inches apart, and bake for about 13 minutes, until cooked through and golden brown. To make the butter sauce, take the 2 T melted butter and mix in the ½ t dried parsley and ½ t garlic powder, and mix thoroughly with a fork. Once the biscuits have finished baking, brush them with the melted butter sauce, serve, and enjoy.

Some tips for making the best biscuits!!

Butter – To make a proper biscuit dough, you’ll need cold butter grated into small pieces. Unsalted butter is best as it gives you full control over the amount of salt going into the dough, however, if you only have salted butter, omit all salt from this recipe, and proceed as directed.

Flour – Self rising flour is the best flour for making biscuits light and fluffy!! Do not use any other type of flour for this recipe.

Leaveners – A combination of both baking powder and baking soda helps these biscuits to rise and keeps them extra tender.

Spices – There’s no denying the garlic flavor in Cheddar Baked Biscuits. To achieve the proper flavor profile, you’ll need garlic powder on hand, as well as Kosher salt.

Cheese – It’s not a Chedder Baked Biscuit if you don’t see cheese spilling out from every square inch of the biscuit. Freshly grated Cheddar cheese is best, but if time won’t allow, use a good, quality pre-shredded Cheddar.

Parsley – That little pop of green you see in the biscuits is parsley. We prefer fresh, but if you’d like to use dry parsley, you’ll need to cut the quantity down by a third.

Buttermilk – Buttermilk adds flavor to baked goods, but it also helps to keep them extra tender. Even if you don’t typically keep buttermilk on hand, it’s worth splurging for these Cheddar Baked Biscuits! 

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