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
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Line a quarter sheet baking sheet with parchment paper and set aside.
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Cut the butter into small pieces and stick back in the fridge or freezer until ready to use.
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Combine the flour, garlic salt, onion powder, sugar, salt, Italian seasoning and baking powder into the food processor. Pulse to combine fully.
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Add the cold butter to the flour mixture. Pulse until you see small, pea-sized pieces of butter throughout the dough.
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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.
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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.
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Bake for 12 to 15 minutes or until tops are golden brown and biscuits are cooked through.
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In a small bowl, stir together the garlic salt, melted butter and parsley.
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Use a pastry brush to brush the melted butter mixture on top of each biscuit.
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Serve immediately.
- You can store remaining dough in the freezer for up to 6 months.