Ingredients
2 cups (240 g) all purpose flour, sifted
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
4 oz sharp cheddar cheese (about 1 cup shredded)
1 cup buttermilk
1/2 cup (1 stick) butter - melted and cooled for 5 min
For the topping:
2 Tbsp butter, melted
1/2 tsp garlic powder
1 tsp minced fresh parsley
Instructions:
Sift/mix all the dry ingredients together; stir in the shredded cheese.
Add the cold buttermilk to the warm butter. Stir until the butter forms small clumps.
Add the liquid mixture to the flour mixture and mix gently with rubber spatula until a dough forms. Scoop out portions of dough (I use ice cream scoop) onto parchment lined baking sheet.
Bake at 450 with fan for about 12 minutes. Or 475 without fan for 12 minutes.
Melt the butter for topping and stir in the garlic and parsley. Brush the topping onto the biscuits immediately when removed from the oven. Let cool for at least 5 mins before serving.
