Description
These Cheddar Bay Biscuits are soft, fluffy, and packed with sharp cheddar cheese and garlic flavor. Perfectly golden with a buttery garlic parsley topping, they make an irresistible side for any meal or a delicious snack on their own.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup butter, melted and cooled
Cheese
- 1 ½ cups shredded sharp cheddar cheese
Topping
- 3 Tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 Tablespoon chopped fresh parsley or 1/2 Tablespoon dried parsley
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the biscuits.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, garlic powder, and kosher salt. Mix thoroughly to evenly distribute all dry ingredients.
- Combine Wet Ingredients and Mix: In a separate small bowl, whisk together the buttermilk and the cooled melted butter. Pour this mixture into the bowl with dry ingredients and stir gently using a rubber spatula just until the dough is moistened. Be careful not to overmix. Fold in the shredded sharp cheddar cheese to add a rich cheesy flavor.
- Shape the Biscuits: Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet. Gently shape each scoop into a biscuit form. Repeat this process with the remaining batter, spacing the biscuits so they have room to expand while baking.
- Bake: Place the baking sheet in the preheated oven and bake the biscuits for 12 minutes or until they turn golden brown on top and are cooked through.
- Prepare the Topping: While the biscuits are baking, stir together the melted butter, garlic powder, and chopped parsley to create a flavorful topping.
- Brush and Serve: Once the biscuits are baked, immediately brush the garlic-parsley butter mixture over the hot biscuits to enhance flavor and add moisture. Serve the biscuits warm for the best experience.
Notes
- For best results, use cold buttermilk and cooled melted butter to prevent the butter from cooking the dry ingredients prematurely.
- You can substitute fresh parsley with dried parsley, but adjust quantity as dried is more concentrated.
- Ensure not to overmix the dough to keep the biscuits fluffy and tender.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat biscuits in a warm oven to restore crispness before serving.
