Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Baking soda
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Fine sea salt
  • 0.5 cup (113g) Unsalted butter, frozen and grated
  • 1.5 cups (170g) Sharp cheddar cheese, freshly shredded
  • 0.25 teaspoon Cayenne pepper
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 0.25 cup Skim milk
  • 2 tablespoons Melted butter
  • 1 teaspoon Garlic powder
  • 1 tablespoon Fresh parsley, finely chopped

Instructions:

  1. Position your oven rack in the center and preheat to 425°F (218°C). Line a baking sheet with parchment paper to prevent cheese from scorching.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of garlic powder to ensure even distribution of leavening agents.
  3. Using a box grater, shred the frozen butter directly into the flour mixture. Toss lightly with a fork until butter pieces are coated in flour.
  4. Fold in the shredded sharp cheddar cheese, non-fat Greek yogurt, and skim milk. Use a silicone spatula to fold the mixture until just combined and a shaggy dough forms; do not overmix.
  5. Using a large cookie scoop, drop approximately 12 uniform mounds of dough onto the prepared baking sheet.
  6. Bake for 12 minutes or until the tops are golden brown and the base is a mahogany color.
  7. While biscuits bake, whisk together the 2 tablespoons of melted butter, remaining garlic powder, and chopped parsley. Brush the glaze over the biscuits immediately upon exiting the oven.