Cheddar Biscuits!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley (or any dried herb you like)
• 2 tablespoons Unsalted Butter (cold, cut into small pieces for the dough)
• 1.5 cups Sharp Cheddar Cheese (shredded (about 6 oz))
• 3/4 cup Milk (can use buttermilk for extra tang)
• 2 tablespoons Unsalted Butter (melted, for brushing the tops)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, baking powder, salt, garlic powder, and dried parsley until evenly distributed.

   Time: PT3M

3. Cut in Cold Butter

   Add the 2 Tbsp cold butter pieces to the dry mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs with pea‑size butter pieces.

   Time: PT2M

4. Add Cheese and Milk

   Stir in the shredded cheddar, then pour in the milk. Mix gently until just combined; the dough should be slightly sticky but not over‑worked.

   Time: PT3M

5. Drop Biscuit Mounds

   Line the baking sheet with parchment. Using a spoon or ice‑cream scoop, drop generous 3‑Tbsp mounds onto the sheet, spacing them about 2 inches apart.

   Time: PT3M

6. Brush with Butter and Herbs

   Melt the remaining 2 Tbsp butter and brush the tops of each biscuit. Sprinkle a pinch of extra dried parsley if desired.

   Time: PT2M

7. Bake

   Place the sheet in the preheated oven and bake for 12–15 minutes, or until the biscuits are golden brown on top.

   Time: PT13M

   Temperature: 425°F

8. Cool Slightly

   Remove the biscuits from the oven, transfer to a cooling rack and let them rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g