The biscuits were super quick to make. They were ready for the oven in under 5 minutes. I used a large cookie/ice cream scoop for the biscuits. It worked great. You can make them smaller if you prefer, just be sure to lower the baking time. The biscuits are best served immediately after baking. They are incredibly delicious! I ate way too many of these biscuits! It was worth every single calorie!!
approximately 12 biscuits
adapted from White Lily
- 2 1/2 cups self-rising flour
- 1/4 cup butter, cold
- 1 cup shredded Cheddar cheese
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/4 tsp garlic powder
- 1/2 tsp dried parsley
Preheat oven to 450 degrees. Coat baking sheet with no-stick cooking spray.
Place flour in large bowl. Cut butter into several pieces; scatter on top of flour. Cut in butter using pastry blender until crumbs are the size of peas.
Gradually stir in cheese and milk, stirring just enough to moisten flour and hold dough together. *May need a little more milk to get dough to come together*
Using an ice cream scoop, scoop batter onto prepared baking sheet.
Bake 12 to 15 minutes or until tops are golden brown.
Combine melted butter, garlic powder and parsley. Brush tops with melted butter mixture. Serve immediately.