Ingredients:

  • 2.5 cups all-purpose flour (312g)
  • 1 tablespoon baking powder (15g)
  • 1 teaspoon sugar (4g)
  • 1.5 teaspoons garlic powder (4.5g), divided
  • 0.5 teaspoon kosher salt (3g)
  • 0.5 cup unsalted butter, cold and cubed (113g)
  • 1.5 cups extra sharp cheddar cheese, shredded (170g)
  • 1 cup whole milk, cold (244g)
  • 3 tablespoons unsalted butter, melted (42g)
  • 1 teaspoon dried parsley (0.5g)
  • 1 pinch fine sea salt (0.5g)

Instructions:

  1. Preheat your oven to 425°F (218°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, sugar, 1 teaspoon of garlic powder, and kosher salt.
  3. Incorporate the cold, cubed butter into the dry mixture using a pastry cutter or two forks until the mixture resembles pea-sized crumbs. Gently fold in the shredded extra-sharp cheddar cheese.
  4. Pour in the cold milk and use a spatula to fold the ingredients together just until a sticky, shaggy dough forms. Do not over-mix.
  5. Drop approximately 1/4 cup portions of dough onto the prepared baking sheet. Bake for 14-16 minutes or until the tops are golden brown.
  6. While biscuits bake, whisk together the 3 tablespoons of melted butter, remaining 1/2 teaspoon garlic powder, dried parsley, and sea salt. Brush the glaze onto the hot biscuits immediately after removing them from the oven.