# Components:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 1/2 cup (1 stick) unsalted butter, cold, cubed
09 - 1 cup shredded sharp cheddar cheese
10 - 3/4 cup whole milk
→ Topping
11 - 3 tablespoons unsalted butter, melted
12 - 1 tablespoon fresh parsley, finely chopped
13 - 1/2 teaspoon garlic powder
14 - 1/4 teaspoon salt
# Method:
01 - Set the oven to 425°F and grease a 24-cup mini muffin tin or line it with paper liners.
02 - In a large bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, salt, and optional cayenne pepper.
03 - Cut cold, cubed butter into the dry mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
04 - Fold shredded cheddar cheese evenly into the mixture.
05 - Pour in whole milk and stir gently until just combined, avoiding overmixing.
06 - Divide the dough evenly among the prepared cups, filling each about three-quarters full.
07 - Bake for 14 to 16 minutes until golden brown and a toothpick inserted comes out clean.
08 - While baking, combine melted butter, parsley, garlic powder, and salt in a small bowl.
09 - Immediately after baking, brush the tops generously with the prepared butter mixture.
10 - Allow to cool slightly before serving warm in a pull-apart style.
