Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits
Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they’re so good, it really doesn’t matter how they look.
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Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.
When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.
Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).
Mmmm... YUM! This biscs are the bomb.. The amount of baking powder is just right. One adjustment I made is that I used less cheese than it called for. Just about a cup or so. Also, I baked them at 190C for about 25-30min. The garlic at the end gives them that boost in flavor that just makes you want to eat the whole sheet. Total hit.
Biscuits had nice texture and nice crunchy exterior but I questioned the 500 degree temp so baked them at 475 and the bottoms still burned..... didn't stop my family from gobbling up the tops but they left the bottoms uneaten- like muffin tops!
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