I don’t normally bake on week nights, but, since I will be away this weekend, I thought I would bake a batch of these biscuits. The recipe seemed rather straightforward. I decided to step up a little on the cayenne pepper and garlic salt, which, I thought was a little scarce in the original recipe.
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk, cold
4 ounces unsalted butter, melted and cooled for 5 minutes
For the Topping
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
½ teaspoon dried parsley
1) Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2) In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3) In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4) Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use an ice cream scoop to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
5) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons 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.
This might be my favorite biscuit recipe yet. And so simple and quick to make too!