Cheddar Bay Biscuits

I came across this recipe and have to share it around! They do say that good things must be shared around ... right?

These biscuits are absolutely, absolutely delicious especially if you have some spare cheddar cheese lying around in your refrigerator.  I would not say that the texture is that of a biscuit ... more like a muffin scone.  They whip up in no time at all so you can even make these on a lazy Sunday morning and have it with your breakfast.

Recipe Adapted from Brown Eyed Baker

Makes about 10 - 12 biscuits

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
1 tsp grated fresh garlic (can be omitted or replaced with 1/2 tsp garlic powder (or 1/2 tsp onion powder)
 ¼ teaspoon cayenne pepper
1 cup shredded mix cheddar cheese
3 Tablespoon grated parmesan
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:

2 tablespoons unsalted butter, melted, divided
1 teaspoon minced fresh thyme

Directions:

1)  Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat and set aside.

2)  In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, grated garlic and cayenne. Stir in the cheese and set aside.

3)  In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4)   Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter and thyme.

6) Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.

7) Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.