Ingredients:

  • 2 cups All-Purpose (Plain) Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 8 Tbsp Unsalted Butter, ice cold, cubed
  • 1 cup Mature Cheddar Cheese, grated
  • 3/4 cup Cold Buttermilk
  • 4 Tbsp Unsalted Butter, melted (for glaze)
  • 2 cloves Garlic, freshly minced
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • Pinch of Kosher Salt (for glaze)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 1 tsp of salt until thoroughly combined.
  3. Add the cubed, ice-cold butter to the dry mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  4. Gently stir in the grated cheddar cheese until evenly distributed.
  5. Pour the cold buttermilk into the bowl all at once. Using a rubber spatula, gently fold the mixture until just combined. Do not overmix; the dough should be shaggy and sticky.
  6. Using a large spoon or a 1/4-cup measure, scoop the dough and drop it onto the prepared baking sheet, spacing the biscuits about 2 inches apart.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown.
  8. While the biscuits bake, prepare the glaze: Melt the 4 Tbsp of butter in a small bowl. Stir in the minced garlic, chopped parsley, and a pinch of salt.
  9. Immediately remove the biscuits from the oven. While they are still piping hot, generously brush the tops of the biscuits with the garlic butter mixture.
  10. Let the biscuits cool on the tray for 5 minutes before serving warm. They are best served fresh.