Cheddar Bay Biscuits

• Vegetarian

• Produce

  • 1 tsp Parsley, fresh
  • 1 tsp Powdered garlic

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Cayenne pepper
  • 1 tsp Granulated sugar
  • 3/4 tsp Salt

• Dairy

  • 5/8 cup Butter, unsalted
  • 1 cup Buttermilk
  • 4 oz Cheddar cheese, sharp

Found on jessicainthekitchen.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
• 1 cup buttermilk, cold
• 1/2 cup unsalted butter, melted and cooled for 5 minutes
• 2 tablespoons unsalted butter, melted, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)

Directions

• Preheat oven to 475 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, set aside. In a large mixing bowl mix all the dry ingredients (flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne). Stir the cheddar cheese into the mix until combined and set aside.
• In a medium mixing bowl, add the buttermilk and melted butter and mix together until the butter forms small clumps.
• Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula until the dough forms (you dont want to dry unincorporated ingredients left back).
• Using a greased ¼ cup measuring cup, scoop out equal portions of dough onto the silicone mat. Ensure to leave space between the biscuits.
• Bake until the biscuits are golden brown, about 12 minutes.
• While the biscuits are in the oven, mix together the melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Enjoy!
• Recipe by Michelle from Brown Eyed Baker