Cheddar Cheese Biscuits

Peoples, I rarely bake. Although I did in my early years (i.e. high school), I've given it up the last decade or so. However, some recent web browsing one bored night on an empty stomach led me to a picture of similar biscuits someone had posted. Immediately I craved them and needed to make some myself. The subtle sweetness of the biscuits themselves and the savoriness of the salt and garlic powder are a great match, and it helps to use extra cheese.I found this on the Brown Eyed Baker.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
• 1 cup buttermilk, cold
• ½ cup unsalted butter, melted and cooled for 5 minutes

For the topping (optional):

• 2 tablespoons unsalted butter, melted, divided
• ½ teaspoon garlic powder
• 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Instructions

1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. 
6. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Makes 10.