Horseradish White Cheddar Biscuits w/ Garlic Parsley Butter

Not only will there be sugar and chocolate for all of January, but there will also be butter! Lots and lots of butter!

Hence, these really buttery and delicious cheese filled biscuits! These have a cult following within my family! Since I first made them, they have been the most requested "like one of my jams".  You can definitely use any cheese you want but a good, sharp cheddar works best. Also, if you want more of a horseradish flavor add about one teaspoon of prepared horseradish to the buttermilk before adding it to the biscuits.


Horseradish White Cheddar Biscuits 
w/Garlic Parsley Butter

What You Need:

• 2 cups self-rising flour
• 1 tablespoon granulated sugar
• 1 teaspoon granulated garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon dry mustard
• 1 cup of shredded horseradish white cheddar cheese
• 1 cup cold buttermilk
• 1 stick cold, unsalted butter

For the Garlic Butter:

• Couple cloves of minced garlic
• Couple tablespoons of chopped fresh parsley (dried works fine as well)
• 4 tablespoons butter, melted

What To Do:

• Preheat oven to 400 degrees
• In a large bowl, whisk together all of the dry ingredients
• Use a pastry blender to cut in the butter until small pea-sized crumbs form
• Add the cheese and toss until coated with flour
• Add the buttermilk and stir until combined being careful not to over mix
• Pat the dough into a rectangle about 1/2" to 3/4" thick
• Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking
• Pat the scraps together, and cut additional biscuits
• Place the biscuits on a buttered baking sheet
• Bake the biscuits for 14 to 16 minutes, or until they're a light golden brown
• In a small bowl, combine all of the ingredients for the garlic butter
• Once you remove the cooked biscuits from the oven, generously brush over the tops.