Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • ½ tsp Old Bay seasoning
  • ¼ tsp fine sea salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 cup (115g) sharp white cheddar cheese, freshly shredded
  • ¾ cup (180ml) cold buttermilk
  • ¼ cup (60g) plain Greek yogurt
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp dried parsley flakes
  • 1 ½ tsp garlic powder
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, baking powder, 1 teaspoon garlic powder, Old Bay seasoning, and fine sea salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized lumps remaining.
  4. Stir in the freshly shredded sharp cheddar cheese until the strands are well-coated in the flour mixture.
  5. In a separate small bowl, whisk together the cold buttermilk and Greek yogurt. Pour this into the dry ingredients.
  6. Use a spatula to gently fold the mixture just until the flour disappears; do not over-mix. Drop large spoonfuls of dough onto the prepared baking sheet.
  7. Bake for 12 minutes or until the tops are golden brown.
  8. While biscuits bake, whisk together the 3 tablespoons melted butter, dried parsley, remaining 1/2 teaspoon garlic powder, and flaky sea salt. Brush over the warm biscuits immediately after removing from the oven.