Ingredients:
- 2 ½ cups (590 ml) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- ½ teaspoon (2.5 ml) baking soda
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) salt
- ½ cup (120 ml) butter, cubed, cold
- 1 cup (240 ml) shredded cheddar cheese
- 1 cup (240 ml) buttermilk, plus more for brushing
- 2 teaspoons (10 ml) honey
- 2 tablespoons (30 ml) butter, melted
- 1 teaspoon (5 ml) dried parsley
Method:
Preheat the oven to 425 F (220 C).
In a food processor, combine the flour, baking powder, baking soda, garlic powder, and salt. Pulse to combine.
While pulsing, add the cubed butter and continue pulsing until coarse crumbs form. Transfer the mixture to a large bowl.
Fold in the cheese. Make a well in the centre of the dough and pour in the buttermilk and honey. Fold everything in together until combined, but do not overwork the dough. It should still remain shaggy and crumbly in some spots.
Transfer the dough onto a floured work surface and gently bring together. The dough will become sticky as it is brought together, so have extra flour nearby. Using floured hands, flatten the dough into a ¾ inch (9 mm) rectangle. Fold one side into the center and then the other side on top. Repeat this flattening and folding twice more, then flatten out the dough into a rectangle one last time.
Cut the dough into circles using a 2 ½ inch (6.25 cm) biscuit cutter. Do not twist the cutter when pressing down as this will seal the edges of the biscuit and prevent rise. Re-roll the scraps until all the dough is used.
Arrange the biscuits on a parchment-lined baking sheet, making sure the biscuits are just touching.
Brush the tops of the biscuits with buttermilk and bake until the tops are golden brown, 18-22 minutes.
Meanwhile, mix the melted butter and dried parsley together. Brush this mixture on the biscuits when they come out of the oven.
Serve warm.
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