The subtle background bite of garlic adds another layer of flavor to these light and fluffy biscuits. Slather butter on them right out of the oven, layer thinly sliced ham to make sandwiches, or serve them with chili.
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon baking powder
- 1 cup butter, very cold, cubed (plus melted butter for brushing the tops of the biscuits)
- 1 cup grated sharp Cheddar cheese
- 1 cup whole milk
Preheat your oven to 425° F. Line two baking sheets with parchment paper.
In the bowl of a food processor, pulse together the flour, salt, garlic powder, and baking powder.
Add the butter and pulse until the mixture forms pea-sized lumps.
Stir in the cheddar cheese with a fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once the dough starts coming together, use your hands to fold the dough over on itself until the ingredients are well combined. Go fast! You don’t want to use your hands too much and over knead the dough, or the biscuits will be tough instead of light and fluffy.
Turn the dough out onto a lightly floured surface and gently pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter cut out circles. You can also use a round cookie cutter or round glass. To ensure the biscuits rise nice and high, when you cut them out, don’t twist the biscuit cutter. Press down, onto the dough, and lift the cutter straight up. Place the dough circles onto your lined baking sheets and brush the tops with melted butter.
Bake for 10 to 12 minutes, or until just barely golden brown. Let cool, then devour!