# 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
# How to Make It:
01 - Preheat oven to 425°F and grease a 24-cup mini muffin tin or line with paper liners.
02 - Combine flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne pepper in a large bowl using a whisk.
03 - Cut cold butter into dry mixture with a pastry cutter or fingertips until coarse crumbs form.
04 - Stir shredded sharp cheddar cheese evenly into the mixture.
05 - Pour in whole milk and gently combine until just incorporated; avoid overmixing.
06 - Divide dough evenly among muffin cups, filling each 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, mix melted butter, finely chopped parsley, garlic powder, and salt in a small bowl.
09 - Immediately brush the warm biscuits with the prepared butter mixture.
10 - Allow biscuits to cool slightly before serving warm pull-apart style.
