Garlic and Cheese "Butter Bath" Biscuits

The big thing with biscuits right now is the "butter swim" or "butter bath" methods. No matter what they are called, the method is to bake the dough in butter and let it cool in the butter to soak it all up.

Garlic and Cheese "Butter Bath" Biscuits

1 stick Butter, room temperature (1/2 cup)

4 garlic cloves, minced

2 tbsp finely chopped fresh parsley, optional

2 1/2 cups all-purpose flour

4 tsp baking powder

2 tsp kosher salt

2 cups buttermilk

1/2 cup cheddar cheese, shredded

Preheat oven to 450 degrees. Grease an 8x8 baking dish. Place pan on a baking sheet. (In case the butter bubbles over)

Place butter in a small saucepan. Cook over medium heat for 2 minutes or until melted. Turn off heat and stir in garlic and parsley. Pour butter mixture into the prepared dish.

Add flour, baking powder, and salt to a medium bowl. Use a whisk to sift ingredients. Add cheese. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. Batter will be very loose.  Spread the dough even into the corners. The butter mixture will pool over onto the top of the dough. 

Use a pizza cutter to cut dough into 9 squares. Bake for 28 minutes or until risen and golden. Set aside in the pan for 5 minutes to allow the butter to be absorbed into the biscuits before cutting and serving.