# 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 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
# Step-by-Step:
01 - Set the oven temperature to 425°F and prepare a 24-cup mini muffin tin with grease or paper liners.
02 - In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne pepper if using.
03 - Cut in the cold, cubed butter with a pastry cutter or fingertips until the mixture is crumbly and coarse.
04 - Stir shredded cheddar cheese evenly into the biscuit mixture.
05 - Pour in the whole milk and gently mix until just combined, avoiding overmixing to maintain tenderness.
06 - Distribute the dough evenly, filling each muffin cup about three-quarters full.
07 - Bake for 14 to 16 minutes until golden brown and a toothpick inserted in the center comes out clean.
08 - While baking, combine melted butter, chopped parsley, garlic powder, and salt in a small bowl.
09 - Immediately upon removal from the oven, brush the tops generously with the melted butter mixture.
10 - Allow biscuits to cool slightly, then serve warm to enjoy pull-apart style.
