This copycat recipe for cheddar bay biscuits always makes flaky, cheese-filled biscuits that are just right! All year long, you can eat the biscuits with your favourite soup or salad.
– ½ teaspoon garlic powder– ½ cup cold unsalted butter cubed (115 grams; 1 stick)– 1 cup shredded cheddar cheese (100 grams)– 1 cup cold buttermilk (240 ml)
Direction
To bake biscuits, preheat oven to 425ºF. Baking sheet parchment. Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, salt, and garlic powder in a large bowl.
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Butter and cheese: Mix dry ingredients with cubed butter. Forks work, but I prefer pastry cutters. Mix in shredded cheddar gently. Stir in buttermilk until dough comes together.
Dense biscuits can result from overworking dough. Shape biscuits: Place 1/4 cup dough mounds on baking sheet. Use a measuring cup or large cookie scoop.
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I love this large scoop—it fits these biscuits perfectly! Leave space between the dough mounds so the biscuits can spread during baking. Bake biscuits:
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I brush buttermilk on the biscuit tops before baking. It helps them brown evenly in the oven. When a toothpick inserted into the centre comes out clean, the biscuits are done.
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Make the topping: Stir dried parsley, salt, and garlic powder into microwave-melted butter. Brush the mixture on warm biscuits with a pastry brush.