Ingredients (makes ~10–12 biscuits)
Dry:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet & mix-ins:
- 1/2 cup cold unsalted butter (cubed)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tbsp chopped parsley (optional)
Garlic butter topping:
- 2 tbsp butter, melted
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- Pinch of salt
Instructions
- Preheat oven to 220°C (425°F). Line a tray with parchment.
- Mix dry ingredients in a large bowl.
- Cut in butter: Add cold butter and rub with fingers (or use a pastry cutter) until the mix looks like coarse crumbs.
- Add cheese & herbs, toss to combine.
- Pour in buttermilk and gently mix just until a shaggy dough forms (don’t overmix).
- Drop dough in heaping spoonfuls onto the tray (rustic mounds).
- Bake 12–15 minutes until golden on top.
- Brush with garlic butter right out of the oven.
Tips for Perfect Biscuits
- Keep butter cold → creates flaky layers.
- Don’t overmix → keeps them soft, not dense.
- Use sharp cheddar for stronger flavor.
- Bake hot and fast for the best rise.
Easy Variations
- Spicy: add jalapeños or chili flakes
- Extra savory: mix in cooked bacon bits
- Herby: add thyme or chives
- Extra cheesy crust: sprinkle cheese on top before baking