4 C (480g) War Eagle Mill all-purpose flour
¾ C Organic Valley shredded parmesan cheese
4 tsp. Rumford baking powder
1 tsp. kosher salt
1 tsp. Bob’s Red Mill baking soda
½ tsp. freshly ground black pepper
½ tsp. Frontier Co-op garlic granules
¾ C Organic Valley unsalted butter, frozen
1 ¾ C Organic Valley buttermilk
¼ C Organic Valley unsalted butter, melted
Kosher salt & pepper for topping
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, Parmesan, baking powder, salt, baking soda, pepper, and garlic granules.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1 1/4-inch thick. Using a pastry cutter, lift the top portion of the dough down to the middle, and do the same with the bottom. It should look like a letter. Turn the dough a quarter to the left, repeat this process 3 more times. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter, straight down, do not twist the cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Brush with melted butter, top with kosher salt and pepper. Place into oven and bake for 15-18 minutes, or until golden brown.