Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp garlic powder
- ¼ tsp salt
- 6 tbsp Grassland unsalted butter, cold and cubed
- 1½ cups shredded sharp cheddar cheese
- ¾ cup whole milk, cold
For the butter
- 4 tbsp Grassland butter, melted
- ½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder, garlic powder, and salt.
- Use a pastry blender (cooking utensil used to mix a hard fat into flour) to cut the butter into the flour mixture. Combine until the butter forms marble-sized crumbs. Mix in the cheese.
- Add the buttermilk and stir until just combined.
- Portion the mixture into ¼ cup dough balls onto the prepared baking sheet. Bake until golden brown, about 16 to 17 minutes.
- While the biscuits are baking, combine the melted butter, parsley, and garlic powder. Brush the biscuits with the garlic butter and serve warm.
