- 2 cup Flour
- 2-1/2 teaspoon dried Parsley (divided)
- 2 teaspoon Baking Powder
- 1-3/4 teaspoon Old Bay Seasoning (divided)
- 1 teaspoon Baking Soda
- 1 teaspoon Sugar
- 1/2 cup + 3 Tablespoons Butter (divided)
- 1 cup Shredded Cheddar
- 2/3 cup Buttermilk
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, 2 teaspoon dried parsley, baking powder, 1-1/2 teaspoon Old Bay, and sugar.
- Using a fork or pastry cutter, cut 1/2 cup of butter into the flour mixture it becomes crumbly and coarse. It is okay if a few pea sized pieces of butter remain.
- Stir in cheese and buttermilk. The mixture will seem like it is too dry at first. When it seems like it has come together as mush as is will in the bowl, turn it out onto a floured surface and knead a few times until it starts to hold together. The dough should be able to hold its shape without crumbling but not be over mixed.
- Using only your fingers (do not use a rolling pin) press dough into 1/2″ thick slab. Cut into 3″ rounds with a pastry cutter. ***Important: do NOT turn the cutter while cutting out the rounds. This will seal the edges and the biscuits will not be as flaky. Just push straight down to cut.***
- Place on a baking sheet or in a baking dish. Do not cram them together to make them fit or they will not ‘puff’ up right. Bake for 15 minutes.
- Melt 3 tablespoons butter, 1/2 teaspoon dried parsley, and 1/4 teaspoon Old Bay together and brush over each biscuit while still hot after they are removed from oven.
- Makes 8 biscuits. Enjoy!