Cheddar Cheese Biscuits

Servings: 12

Ingredients

• 2 C all-purpose flour, 27634
• 3 tsp baking powder, D9253
• 1 tsp Katy’s Kitchen salt, 31984
• 1/2 tsp Culinary Secrets garlic powder, 24042
• 1/3 C SilverBrook butter, cold, cut into chunks, 73400
• 2 Tbsp EverFry Free canola oil, 12713
• 1 heaping C (6-7 oz.) grated sharp cheddar cheese, 30320
• 1/2–2/3 C milk, 71388

For brushing on top:

• 3 Tbsp SilverBrook butter, 73400
• 1/2 tsp Culinary Secrets garlic powder, 24042
• 1/2 tsp dried Culinary Secrets parsley flakes, 24016, or 1 Tbsp. Markon fresh
• parsley, finely chopped, 78172 (optional)

Preparation method

1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
3. Add oil, grated cheddar cheese. Add milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour. Stir until well combined and holds together.
4. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
5. Bake for 15–17 minutes in a preheated oven at 400°F. While biscuits are baking, melt the remaining butter is a small bowl with garlic powder.
6. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Repeat until butter mixture is all used.
7. Sprinkle on parsley (optional). Serve warm.