Small Batch Cheddar Biscuits
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Four cheesy drop biscuits with parsley, brushed with garlic herb butter while they’re warm.
Ingredients
Biscuits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons cold salted butter in ¼-inch pieces
- ½ cup milk
- ½ cup shredded cheddar
- 3 tablespoons chopped parsley
Garlic butter topping
- 2 tablespoons salted butter melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon Italian seasoning
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 400°F and line a baking sheet with parchment.
- In a bowl, whisk the flour, baking powder, sugar, salt, and ¼ teaspoon of garlic powder. Work in the cold butter with your fingertips until it looks like coarse crumbs.
- Stir in the milk, then gently fold in the cheddar and parsley. Drop the dough onto the baking sheet in 4 mounds.
- Bake for 10 to 12 minutes, until browned.
- While they bake, stir together the melted butter, ¼ teaspoon of garlic powder, and the Italian seasoning. Let the biscuits cool for a minute, brush them with the garlic butter, and serve warm.
Nutrition
Serving: 100g | Calories: 323kcal | Carbohydrates: 28g | Protein: 7.7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 0.6g | Cholesterol: 55mg | Sodium: 638mg | Potassium: 110mg | Fiber: 1g | Sugar: 2.8g | Vitamin A: 906IU | Vitamin C: 3.7mg | Calcium: 216mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 biscuits; ½ cup milk counted as whole milk, chopped parsley counted as fresh parsley, ⅛ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.