Cheddar, Set, Biscuit!
Southern-Style Buttermilk Biscuits with Sharp Cheddar and Garlic Butter Drizzle
35 minutes
Serves 4
DinnerAmericanNut-freeShellfish-freeSoy-free
Herb's take
If you think a biscuit is just a vehicle for gravy, get ready to rethink dinner. This Southern classic gets an upgrade with sharp cheddar and a garlicky buttermilk butter glaze, all while teaching you why cold butter and a hot oven make biscuits sky-high.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 450°F. Line a baking sheet with parchment paper.
- 02In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon garlic powder.
- 03Add 6 tablespoons cold, cubed butter. Toss to coat, then use a pastry blender or your fingertips to work it in until the mixture looks like coarse meal with small, pea-sized pieces.
- 04Stir in the shredded cheddar cheese until evenly distributed.
- 05Pour in 3/4 cup buttermilk and gently stir with a fork just until the dough comes together. Do not overmix.
- 06Turn the dough onto a lightly floured surface. Pat it into a 3/4-inch thick rectangle. Fold it in half, pat down, then fold again. Repeat once more, then gently pat to 3/4-inch thickness.
- 07Using a 2 to 2 1/2-inch round cutter, punch out biscuits, pressing straight down, no twisting. Gather scraps and repeat. You should get 8 biscuits.
- 08Arrange biscuits on the prepared sheet so they are just touching. Brush tops with 1 tablespoon buttermilk.
- 09Bake until golden brown, about 14 to 17 minutes.
- 10While biscuits bake, combine 2 tablespoons melted butter, remaining 1/4 teaspoon garlic powder, 1 tablespoon buttermilk, and chopped parsley in a small bowl.
- 11Remove biscuits from oven. Immediately brush tops generously with the garlic buttermilk butter glaze.
- 12Let biscuits rest on the baking sheet 5 minutes before serving.
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