2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
1 Tbsp garlic powder
¾ teaspoon kosher salt, divided
1 ½ sticks (¾ cup) unsalted butter (divided)
1 cup whole milk
1 (8 oz) package shredded mild cheddar cheese
½ teaspoon dried parsley
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add 1 stick (½ cup) of butter to a small microwave safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder, sugar, garlic and ½ tsp salt. Whisk until well combined. Add melted butter and milk and whisk just until flour is all wet, do not over mix. Add cheese and fold in with a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
Meanwhile melt remaining ½ stick (¼ cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon salt and parsley. Stir with pastry brush.
Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Recipe developed by Donna Elick – The Slow Roasted Italian
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