Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cayenne pepper
  • 0.5 cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.75 cup cold whole milk
  • 3 tbsp unsalted butter, melted
  • 0.5 tsp garlic salt
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 200°C (400°F). In a large mixing bowl, whisk together the flour, sugar, baking powder, garlic powder, onion powder, salt, and cayenne pepper.
  2. Using a pastry cutter or two forks, work the cold, cubed butter into the flour mixture until it resembles coarse sand with some pea-sized lumps remaining.
  3. Gently fold the shredded sharp cheddar cheese into the dry mixture.
  4. Pour in the cold milk and use a spatula to stir just until a shaggy dough forms, taking care not to overmix.
  5. Line a baking sheet with parchment paper. Use a 1/4-cup measure to drop 12 mounds of dough onto the sheet.
  6. Bake for 12 minutes or until the tops are golden-brown and the bottoms are mahogany-colored.
  7. In a small bowl, combine 3 tbsp melted butter, garlic salt, and dried parsley. Brush the mixture generously over the hot biscuits immediately after removing them from the oven.