Ingredients
Method
- Adjust your oven rack to the middle position and preheat to 400°F. Line a large baking sheet with parchment paper to prevent the biscuits from sticking.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt until there are no large lumps.
- Add the cold butter cubes to the flour. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized bits of butter left.
- Add the shredded cheddar cheese to the bowl and stir gently to ensure the cheese is coated in flour and evenly distributed.
- Pour in the milk and use a spatula to fold the mixture together. Mix only until the flour is just moistened and a sticky dough forms. Do not overwork the dough.
- Using a large spoon or a 1/4-cup measuring cup, drop mounds of dough onto the prepared baking sheet. Leave about two inches of space between each mound.
- Place the sheet in the oven and bake for 15 to 18 minutes. The tops should be golden brown and the cheese should be bubbling.
- While the biscuits are hot, whisk together the melted butter, garlic salt, and parsley. Brush the tops of the warm biscuits generously with the garlic butter before serving.
Notes
If you want to take this recipe to the next level, focus on your ingredients. Using high-quality, grass-fed butter makes a noticeable difference in the richness of the dough. For the cheese, skip the pre-shredded bags and grate a block of sharp cheddar by hand.
Pre-shredded cheese is coated in potato starch to prevent clumping, which can affect how the cheese melts inside the biscuit.
Another tip is to make sure your milk and butter are as cold as possible. Some bakers even put their flour in the fridge for twenty minutes before starting. The contrast between the cold dough and the hot oven creates the best rise.