What makes a true Kentucky biscuit rise above all pretenders? Butter so cold it numbs your fingertips, worked into flour until the mixture resembles a January field dusted with snow. The secret lies in folding that dough—over and over until layers form that will later separate with a gentle pull. These aren’t your grocery store tube biscuits; these are cloud-like pillows with crisp golden exteriors. This batch, studded with aged sharp cheddar that melts into tiny pockets, gets finished with a brush of garlic butter, leaving behind a glistening sheen.
Enjoy with eyes closed.
Ingredients
Biscuits
- 2 Cups AP Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon White Sugar
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Cup Milk
- 1/3 Cup Frozen Butter
- 3/4 Cup Sharp Cheddar Cheese
Garlic Butter
- 1/3 Cup Melted Butter
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Dried oregano
- 1/4 Teaspoon Dried Basil
Directions
- Preheat oven to 400 degrees.
- Mix all dry ingredients in a bowl.
- Chop frozen butter to pea size.
- With pastry cutter, mix butter in.
- Stir in milk and cheese.
- Take large spoons of dough and place on parchment paper.
- Bake 15 minutes or until biscuits are browned to your liking.
- Mix garlic butter seasonings.
- Let biscuits cool 3 minutes and brush with garlic butter mixture.
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