Cheddar Bay Biscuits

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tbsp Italian seasoning
• 4 tsp baking powder
• 3/4 cup (170g) unsalted cold butter cut into small pieces
• 1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar)
• 6 oz grated sharp cheddar cheese

• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic salt
• 2 tbsp chopped fresh parsley

Directions

• Line a quarter sheet baking sheet with parchment paper and set aside.
• Cut the butter into small pieces and stick back in the fridge or freezer until ready to use.
• Combine the flour, garlic salt, onion powder, sugar, salt, Italian seasoning and baking powder into the food processor.  Pulse to combine fully.
• Add the cold butter to the flour mixture. Pulse until you see small, pea-sized pieces of butter throughout the dough.
• Next add the buttermilk and grated cheese.  Pulse until all ingredients are incorporated but no more, you do not want to over work the dough. The dough will be sticky.
• Dump dough into the bottom tray of a Burger Master Slider/Baby Ready container.  Spread the dough evenly then place the lid on top to form the individual biscuits.  Chill in the fridge for 20 minutes.  If you do not have a container you can use your hands to create even balls of dough after it has chilled for 20 minutes.
• Preheat oven to 450 degrees.
• Place chilled dough portions onto baking sheet.
• Bake for 12 to 15 minutes or until tops are golden brown and biscuits are cooked through.
• In a small bowl, stir together the garlic salt, melted butter and parsley.
• Use a pastry brush to brush the melted butter mixture on top of each biscuit.
• Serve immediately.
• You can store remaining dough in the freezer for up to 6 months.