These are everything a biscuit should be: flaky, buttery, cheesy. Don’t hesitate, make them now. Adapted from Sally’s Baking Addiction.

Ingredients

• 2.5 c (313g) all-purpose flour, spooned and leveled
• 1 T aluminum-free baking powder
• 1/2 t baking soda
• 1 t garlic powder, plus 1/4 t for topping
• 8 T (113g) unsalted butter, cubed and very cold, plus 2 T melted for topping
• 1 c + 2 T (270ml) cold buttermilk, divided
• 2 t (14g) honey
• 1 c (125g) shredded cheddar cheese
• 1 t dried or fresh chopped parsley, for topping
• Salt

Instructions

1. Preheat oven to 425°F.
2. Whisk together flour, baking powder, baking soda, 1 t garlic powder, and 1 t salt in a large bowl, then add to food processor.
3. Spread cubed butter on top of dry mixture then pulse food processor until coarse crumbs form.
4. Transfer to a large bowl and fold in shredded cheese.
5. Make a well in center of mixture and pour in 1 c buttermilk and honey.
6. Fold together with a large spoon or spatula until dough just comes together, leaving it shaggy and crumbly with some wet spots.
7. Turn dough out onto a floured work surface and gently bring together with floured hands.
8. Flatten into a 3/4″ thick rectangle.
9. Fold one side into center, then fold other side on top.
10. Turn dough horizontally and gently flatten into a 3/4″ thick rectangle again.
11. Repeat folding and turning two more times, flattening into a 3/4″ thick rectangle each time.
12. Cut into 2.5–3″ circles with a biscuit cutter or upside-down glass.
13. Re-roll scraps and repeat until all dough is used, for about 8–10 biscuits total.
14. Arrange biscuits in a 10″ cast iron skillet or on a parchment-lined baking sheet. Make sure they are close enough to touch.
15. Brush tops with remaining buttermilk, then bake for 18–22 minutes until tops are golden brown.
16. Remove from oven, then mix topping ingredients together and generously brush onto warm biscuits.
17. Serve warm.