Week 6: Cheddar Bay biscuits

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.

Makes: 14


For biscuits

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!


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