Ingredients
Method
- Preheat the oven to 450 degrees F and line a baking sheet with parchment.
- Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave at Medium heat. Pour out 1/4 cup and reserve the rest.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and garlic powder.
- In a measuring cup, combine the milk and vinegar. Allow to sit for 5 minutes.
- Pour the milk mixture and the 1/4 cup melted butter over the flour mixture. Stir just until combined. Add the grated cheese and use a fork to gently incorporated it into the mixture.
- Using a small ice cream scoop or soup spoon, drop batter by heaping spoonfuls (about 2 tablespoons each) onto prepared baking sheet, spacing 2†apart.
- Transfer to preheated oven and bake for 10-12 minutes or until light golden brown.
- When biscuits are finished baking, brush generously with the remaining 2 tablespoons melted butter. Serve warm.
Nutrition
Notes
I like sharp cheddar cheese in this recipe, but feel free to substitute your favorite cheddar. Freshly grated cheese works best.
The cooked biscuits can be stored, covered, in the refrigerator for up to 2 days. Reheat on a baking sheet in a 400 degree oven until hot, about 6 minutes,
To freeze the baked biscuits, wrap tightly and store in the freezer for up to 2 months. For best results, thaw in the refrigerator overnight. Preheat the oven to 400 degrees F. Arrange the cold biscuits on a baking sheet and cover loosely with foil. Bake until the biscuits are warm and the cheese has melted, about 10 minutes.
