Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 ½ cups (170g) sharp cheddar cheese, hand-grated
  • 1 cup (240ml) whole buttermilk, cold
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 tablespoon fresh parsley, finely minced
  • ½ teaspoon garlic powder (for glaze)
  • ¼ teaspoon Old Bay seasoning

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, baking powder, 1 teaspoon of garlic powder, and kosher salt until well combined.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
  4. Gently fold in the hand-grated sharp cheddar cheese until evenly distributed.
  5. Pour in the cold buttermilk and stir with a spatula just until a shaggy dough forms. Do not overmix, as this will result in tough biscuits.
  6. Using a large cookie scoop or a 1/4 cup measure, drop rounded portions of dough onto the prepared baking sheet, spaced 2 inches apart.
  7. Bake for 12 minutes, or until the tops are golden brown and the cheese is bubbly.
  8. While the biscuits bake, whisk together the melted butter, minced parsley, 1/2 teaspoon garlic powder, and Old Bay seasoning in a small bowl.
  9. Remove the biscuits from the oven and immediately brush the garlic butter glaze over the hot tops before serving.