Garlic Cheddar Biscuits

Biscuits filled with sharp cheddar and brushed TWICE with garlic butter. A simple side dish, perfect for the holiday season (though, once you make these, you’ll want them all year long).

Ingredients:
3 cups flour 
1 tablespoon baking powder
3 teaspoons Lemonfair’s Spanish Roja Garlic Powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup cold butter, cubed, plus 6 tablespoons butter, melted
8 ounces shredded sharp cheddar
1 cup buttermilk
1 egg

Arrange racks of oven on upper and lower thirds.

Preheat to 375. Line 2 baking sheets with parchment.

Stir flour, baking powder, 1.5 teaspoons garlic powder, salt and paprika together in a bowl. Add the cubed butter and gently toss until coated in the mixture. Rub the butter into the flour using the hands until it is almost totally blended. If the butter is melty at some point, refrigerate for 15 minutes then continue.

Add 3/4 of the cheese into the flour. In a measuring cup, whisk together egg and buttermilk. Pour into the center of the flour bowl and stir until combined using wooden spoon.

Add remaining garlic powder into melted butter and whisk together. Scoop 6 portions into each baking sheet. Brush each biscuit with melted butter (you won't use it all, remaining will be used later). Then top each with the rest of the cheddar.

Bake biscuits for 15 minutes, then switch between the racks. Continue to bake until biscuits are golden brown, about 5 minutes or so more.

When finished, brush the biscuits again with garlic butter. Allow to cool a few minutes or bring to room temp before serving.