# What You'll Need:
→ 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) cold unsalted butter, 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. Grease a 24-cup mini muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, salt, and optional cayenne pepper.
03 - Cut the cold butter into the dry mixture using a pastry cutter or fingertips until coarse crumbs form.
04 - Fold in shredded sharp cheddar cheese evenly throughout the mixture.
05 - Pour in whole milk and gently mix until just combined, taking care not to overwork the dough.
06 - Spoon dough into prepared mini muffin cups, filling each approximately 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 brush baked biscuits generously with the butter mixture once removed from oven.
10 - Allow biscuits to cool slightly before serving warm for pull-apart enjoyment.
