Gather all of your ingredients and equipment before you start!

In the photos for this recipe, I made half of the recipe, so if it seems like you have twice as much in your bowl, don't sweat it.

Combine:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon granulated sugar

• 1 tablespoon garlic powder

• 1/2 teaspoon kosher salt

• 8 ounces shredded mild cheddar cheese (any cheese will do) - my cheddar is white and sharp

Stir the ingredients together. Remember the more we stir before we add moisture, the less we have to stir to combine.

Combine:

• 1 stick (1/2 cup) unsalted butter melted

• 1 cup whole milk (OK to sub skim or 2%)

Stir to combine.

We want a tender final product, so we want to agitate the dough (which would develop gluten) as little as possible. If they are overmixed they will be tough and dense instead of melting in your mouth.

It is totally OK if there are lumps. We already premixed our wet ingredients and dry ingredients so we know we wont get an uneven distribution of salt or baking powder.

We used a portion scoop to portion our biscuits, but you could also just drop spoonfuls onto your baking sheet. Try your best to make them about the same size so they will bake evenly. You can make them as big or little as you like, but remember large biscuits will need to bake longer than small biscuits.

Baking time will depend on the size of your biscuits, but they should be lightly browned around the edges when done.

Step 8: Optional, brush with parsley butter

Combine:

• 1/2 stick (1/4 cup) unsalted butter melted

• 1/4 teaspoon salt

• 1/2 teaspoon dried parsley

Brush or drizzle butter over baked biscuits. I skipped this step and thought they were still very yummy.

Store at room temperature in airtight container for 2-3 days. They can be reheated in the oven or microwave. Or put them in a ziploc bag or airtight container in the freezer for up to 1 year and pull them out as needed and defrost in the microwave or oven.