Ingredients:

  • 2 cups All-Purpose Flour (Plain Flour)
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 tsp Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 1 cup Mature Cheddar Cheese, freshly grated
  • 2 cloves Fresh Garlic, finely minced (for dough)
  • 3/4 cup Cold Buttermilk
  • 3 Tbsp Unsalted Butter (for glaze)
  • 1 clove Fresh Garlic, finely minced (for glaze)
  • 1 Tbsp Fresh Parsley, finely chopped
  • Pinch of Salt (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, sea salt, and sugar.
  3. Add the cubed, very cold butter to the dry ingredients. Use your fingertips or a pastry cutter to quickly cut or rub the butter into the flour until the mixture resembles coarse breadcrumbs or small, pea-sized pebbles. Do not overwork.
  4. Gently fold in the grated mature cheddar cheese and the 2 cloves of minced garlic until evenly distributed. This makes the crucial Garlic Cheddar Biscuits base.
  5. Create a well in the center and pour in the cold buttermilk. Using a rubber spatula, quickly mix until just combined. The dough will look shaggy; stop mixing immediately when no dry streaks of flour remain.
  6. Using a large spoon or scoop, drop rounded mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12 to 15 minutes, or until the tops are puffed, the cheese is bubbling slightly, and the biscuits are a deep golden brown.
  8. While the biscuits are baking, prepare the glaze: Melt the 3 Tbsp of butter in a small pan. Stir in the remaining 1 clove of minced garlic and the chopped parsley. Season with a pinch of salt.
  9. Immediately upon removing the biscuits from the oven, brush the warm garlic butter glaze generously over the tops of each biscuit.
  10. Serve immediately while still piping hot.