Cheddar Bay Biscuits


  • 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


  • 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.