Make 12 biscuits
2 cups all purpose flour
1 Tbs baking powder
1/4 tsp garlic powder
1/2 tsp salt
1 tsp sugar
4 Tbs cold butter (1/2 stick), cut into small pieces
4 oz (1 cup) cheddar cheese (sharp or extra sharp) grated
2/3 cup whole milk
Brush on the top
2 Tbs unsalted butter, melted
1/2 tsp garlic powder
1 Tbs fresh parley flake, cilantro or chive (or 1 tsp dried herbs)
- Preheat oven to 450oF with rack at the center
- Mix flour, baking powder, garlic, salt, and sugar in a mixing bowl
- Cut cold butter in the flour by a large fork or pastry blender until the mixture resembles the texture of oatmeal or pea size.
- Add cheddar cheese, milk. Mix by hand or folk until liquid’s just absorb. The dough still looks dry. Pat, press and knee the dough with a little bit pressure into an incohesive ball, and pat them down flat. Fold them into 3 layers like an envelope. Roll out and fold two more times
- Roll out to 1/2 in thickness and cut into 2-1/2 in rounds. Gently knee the scraps together and make a few more rounds. Place them 1 in apart on the baking sheet, greased or lined with parchment paper or silpat..
- Bake 10-12 minutes, until light brown. Take out of oven, let they cool on cooling rack.
- Melt butter and stir in garlic powder and herb. Brush on the top of biscuits/use up all butter.
- Serve warm.
- Keep baked biscuits at room temperature up to 3 days or freeze them up to 3 months and thaw at room temperature before reheat them. Warm them up in oven at 350oF for 3-5 minutes. Unbaked biscuits can be frozen and bake longer about 20 minutes without thawing.
May use 1/2 to 1 cup of your favorite cheese, may mix different kinds like white and orange cheddar cheese together
Some bakers bake biscuits on ungreased cookie sheet but I found some biscuits got stuck to the ungreased pan.
Place the biscuits nearly touch each others in a circle on the baking sheet before baking for soft sides.