| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 12 to 13 biscuits |
Ingredients
- Nonstick cooking spray, for the baking sheet
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
- 1 1/2 cups freshly grated sharp Cheddar
- 2 tablespoons minced fresh curly parsley
- 1 1/4 cups buttermilk
- Flakey sea salt, such as Maldon
Instructions
- Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
- Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
- Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12.5 servings |
| Calories | 173 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 24 mg |
| Sodium | 158 mg |
Reviews
Where has this recipe been all my life? Make sure the butter is very chilled, or it will pool while baking, but that did not happen, and these were a warm delight! The garlic flavor comes through, and I will try adding chives next time! My house smells so good!
This were delicious! A HUGE HIT! Will be making again and again.
I make these a few times a year but my husband wishes it was more! They are super easy, the recipe is easy to halve, and you can put all sorts of add ins into them. I usually add black cracked pepper and green onions (in place of the parsley), but I’ve also added bacon and other vegetables. They come out perfectly moist every time!
Fantastic! I’m having them tonight with your lasagna soup!!
These were simple to make, converting easily to gluten free for my dietary needs. I followed the recipe exactly, only swapping out regular flour for gf flour and cornstarch. They came out very flavorful and light in texture. I was careful to not pack too much dough into the scoop, as that produces tough, dense drop biscuits. Definitely a keeper.
These biscuits were super tasty. I pulsed the butter and flour mixture in my food processor to speed up that step, then added the cheese and buttermilk in a bowl and mixed briefly. I baked on parchment paper. Super easy and really delicious.
I made these today but want to wait to give them a star rating until I’ve made them again. Mine ended up being too loose and the ice cream scoop I used was too big so the recipe only made 9 huge biscuits that kind of ran together. They were also flat even though my baking powder is new. But the taste was delicious. Will definitely make again and either add a little less milk or a little more flour.
Easy super delicious
This is an easy and delicious recipe. I substituted 1 cup of King Arthur’ 100% whole wheat flour for 1 of the 2 Cups of All-purpose flour. I also subbed 3 TBSP of fresh diced jalapeños in place of the parsley and used a mix of pepper Jack and sharp cheddar for the cheese. The biscuits turned out very flavorful, and not at all spicy. Next time, I plan to try using only whole wheat flour and will kick up the spice, as these were very mild, even though very flavorful. I also used a high quality KerryGold butter because I happened to have it on hand.
Fabulous! Easy and full of flavor! I have a friend who is gluten free, wondering if anyone has done this recipe with almond flour?