- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup light cream or half and half + more for brushing the biscuits
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- 1 teaspoon chopped fresh parsley
Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone liners.
Add the flour, baking powder, garlic powder, sugar, onion powder, Old Bay, and salt to a food processor and pulse once or twice to blend the ingredients. Add the cubed butter and pulse 8-10 times, just enough to leave small butter pieces throughout the dough. (If you don't have a food processor, you can whisk the dry ingredients together in a large bowl and incorporate the butter with a pastry blender or your fingers.)
Pour the dough into a large bowl and gently stir in 3/4 cup cream and the cheese just until the dough is evenly moistened — do not stir too much or you will overwork the dough and the biscuits won't be tender.
Divide the dough into 12 balls and place on the baking sheets, leaving about 1 1/2 inches of space between each. Lightly brush the top of each biscuit with cream.
Bake for 15 minutes, until the biscuits are puffy and golden brown at the edges. Transfer to a rack to cool while you make the buttery topping.
Melt the remaining 2 tablespoons butter in a saucepan over low heat. Whisk in the garlic powder and Old Bay until incorporated, then stir in the parsley.
Brush the warm biscuits with the buttery topping and serve immediately.