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.
- You can store remaining dough in the freezer for up to 6 months.