-
Preheat the oven to 425F and line a baking sheet(s) with parchment paper
-
Combine the flour, baking powder, garlic powder, salt, sugar and cayenne pepper in a large bowl with a whisk.
-
Using a box grater, grate the butter on the large holes into the flour mixture and mix well with your finger tips.
-
Slowly pour the buttermilk evenly over the flour and cheese mixture. Mix with a wooden spoon till almost mixed through, as long as you can't see any dry flour patches you are good.
-
Use large spoon or even an ice cream scoop to drop balls onto the parchment lined baking sheet. You should be able to get ten biscuits.
-
Use a pastry brush to brush on a little buttermilk onto the tops and sides of each biscuit.
-
Bake until golden brown, about 16-18 minutes depending on your oven. If you need a few more minutes, take it.
-
While the biscuits are baking, combine the melted butter, parsley and garlic powder in a small bowl.
-
As soon as the biscuits are out of the oven, use the pastry brush to brush the tops of the biscuits with the garlic butter mixture.
-
These are best warm. Can be cooled to room temperature and stored in a sealed container for a few days. To re-heat, place in a toaster oven and warm through at 350F, about 8 minutes.
-
These can also be frozen: place on a wax paper lined baking sheet and place in the freezer. Once frozen transfer the biscuits to a freezer bag and store till needed. This applies to either unbaked or baked. When ready to eat, place the raw biscuits directly onto the baking sheet and bake as per the original directions, allowing extra time till baked through. Thaw baked biscuits in the fridge, and re-heat as stated above.