Anyway, I made these biscuits last Monday and they were SO good. Also easy. And of course they were delicious, they're exploding with butter and cheese. I won't make them often, but I'll enjoy them when I do. These made more than 20- but I made small ones, using a regular-sized cookie scoop. The leftovers were just as good, warmed up in the oven (not microwave) for a few minutes.
Garlic Cheddar Biscuits
adapted from The Slow Roasted Italian
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
1 Tbsp garlic powder
¾ teaspoon kosher salt, divided
1/2 cup (1 stick) unsalted* butter (divided)
1 cup milk
1 (8 oz) package shredded sharp cheddar cheese
1/4 cup (1/2 stick) butter (can use salted here; omit salt if you do)
1/4 teaspoon salt½ teaspoon dried parsley
1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Put 1 stick (½ cup) of butter to a small microwave safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
2. In a large mixing bowl combine flour, baking powder, sugar, garlic and ½ tsp salt. Whisk until well combined. Add melted butter and milk and whisk just until flour is all wet, do not over mix. Add cheese and fold in with a spoon. (Fold in the cheese!! Ha ha.)
3. Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
4. Meanwhile melt remaining (¼ cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon salt and parsley. Stir with pastry brush. Remove biscuits from oven, brush with melted butter mixture. Serve.
*If you use salted butter, these will be way too salty with all that cheese.
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