The side dish that always steals the show!”
Whenever these are on the table, you have to be fast! These biscuits combine layers of buttery pastry with sharp cheddar and a fragrant garlic-herb topping. They are perfect for pairing with soups, roasted chicken, or just enjoying warm on their own.
The Ingredients
• 2½ cups All-Purpose Flour – Sifted for a lighter texture.
• 1 tbsp Baking Powder – To give them that tall, flaky lift.
• 1 tsp Garlic Powder – Mixed into the dough for depth.
• ½ tsp Salt – To balance the rich butter.
• ½ cup Cold Unsalted Butter – Cubed (keep it very cold!).
• 1 cup Sharp Cheddar Cheese – Shredded (freshly grated melts best).
• 1 cup Cold Buttermilk – The secret to a tender, tangy crumb.
• Topping: 3 tbsp melted butter mixed with 1 tsp dried parsley and ½ tsp garlic salt.
Step-by-Step Instructions
1. Preparation: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, and salt.
3. Cut in the Butter: Add the cold, cubed butter to the flour. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs with some pea-sized chunks.
4. Add Cheese & Liquid: Stir in the shredded cheddar. Pour in the cold buttermilk and mix gently with a fork just until a shaggy dough forms. Do not overwork it!
5. Fold for Layers: Turn the dough onto a floured surface. Gently pat it into a rectangle, fold it in half, and repeat 3–4 times. This creates those professional flaky layers.
6. Cut & Bake: Pat the dough to about 1-inch thickness. Cut into squares (as seen in the photo) using a sharp knife. Place them close together on the tray for taller biscuits.
7. The Golden Touch: Bake for 15–18 minutes until the tops are deeply golden.
8. The Finish: Immediately after removing from the oven, brush the tops with your melted garlic-herb butter mixture.
Pro Tips for the Best Biscuits
• Keep it Cold: The secret to flakiness is cold butter. When the cold butter hits the hot oven, it creates steam, which “lifts” the layers of dough.
• Sharp Knife Only: When cutting the squares, press straight down. Do not saw back and forth, as this “seals” the edges and prevents the biscuit from rising.
• Buttermilk Substitute: If you don’t have buttermilk, add 1 tbsp of lemon juice to 1 cup of regular milk and let it sit for 5 minutes before using.