Ingredients:
2 cups/250g all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/3 cup/75g butter, cold, cut into chunks
2 Tbsp. canola or any flavourless, odourless vegetable oil
1 heaping cup/ 6-7 oz. /150-170g grated cheddar cheese (sharp flavoured is best, I used extra sharp)
1/2 – 2/3 cup or 120-160ml milk (I didn’t need more than 1/2 a cup)
Brushing on top
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped
Method:
- In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
- Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
- Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
- Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
- Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.
- Bake for 15-17 minutes in a preheated oven at 400F/.
- While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
- When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times – it’s fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.