Cheddar Biscuits

Mise en place and preheat Preheat oven to 425°F. Measure out all dry ingredients and grate or shred the cheddar if needed. Keep butter very cold and cut into small cubes; chill the bowl if your kitchen is warm. Have a 10-12 inch cast iron skillet or a parchment-lined baking sheet ready.

Mix the dry ingredients In a large bowl or food processor, combine 2 and 1/2 cups all-purpose flour, 1 tablespoon aluminum-free baking powder, 1/2 teaspoon baking soda, 1 teaspoon garlic powder, and 1 teaspoon salt; mix well so leaveners are evenly distributed.

Cut the butter into the flour Add 1/2 cup unsalted butter, cubed and very cold, to the dry mix. Use a pastry cutter, two forks, or pulse in a food processor until coarse crumbs form with pea-sized butter pieces. These bits of butter create steam pockets for flaky layers once baked.

Add cheese and wet ingredients Fold in 1 cup shredded cheddar cheese so it is evenly distributed through the flour-butter mixture. Make a well in the center, pour in 1 cup buttermilk and drizzle 2 teaspoons honey on top. Gently fold with a spatula until the dough just starts to come together; it should look shaggy and crumbly. Avoid overmixing to keep the biscuits tender.

Turn out and shape Turn the dough onto a floured surface and gently gather it with floured hands. Press or pat the dough into a 3/4-inch-thick rectangle. The rectangle should be even to allow a uniform rise.

Fold to build layers Fold the dough like a letter: bring one short end to the center, then fold the other over it so you have three layers. Rotate the dough 90 degrees, flatten to 3/4 inch again, and repeat the folding two more times. These folds create layers similar to a laminated dough but are much faster and easier.

Cut the biscuits Using a 2.5- to 3-inch biscuit cutter, press straight down into the dough to cut circles. Do not twist the cutter; twisting can seal the edges and prevent proper rise. Re-roll scraps gently as little as possible to cut more biscuits; aim for 8 to 10 total biscuits.

Arrange and brush Place the biscuits touching each other in a cast iron skillet for taller sides or place them close together on a parchment-lined baking sheet. Brush the tops lightly with the remaining 2 tablespoons of cold-buttermilk reserved from the total 1 cup plus 2 tablespoons; this helps the top brown and creates a slightly crisp crust.

Bake Bake at 425°F for 18 to 22 minutes until the biscuits are golden on top and cooked through. Oven times vary; start checking at 18 minutes. If using darker pans, you may need slightly less time, so watch the bottoms for a deep golden color.

Garlic butter and serve While biscuits are warm, mix 2 tablespoons unsalted butter, melted, with 1/4 teaspoon garlic powder and 1 teaspoon chopped parsley. Brush this garlic butter over the warm biscuits for shine and flavor. Serve warm. Store leftovers covered at room temperature or refrigerate up to 5 days.