• Cut chilled butter into ½” cubes and set them on a plate in the freezer while measuring out dry ingredients.
  ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into ½" cubes
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if making by hand), whisk together flour, baking powder, baking soda, salt, and sugar.
  3 cups all-purpose flour

  1 Tbsp baking powder

  ½ tsp baking soda

  1 ½ tsp kosher salt

  1 ½ Tbsp granulated sugar
• With the mixer on low, add in chilled, cubed butter and mix until only pea-sized pieces of butter remain (about 5 to 8 minutes). (If making by hand, roll the butter and flour between the tips of your fingers.)
• Add in shredded cheddar cheese and mix just until combined.
  1 cup sharp cheddar cheese, shredded
• Pour in buttermilk (1 ½ cups) and continue to mix on low just until the dough comes together.

  Note: The dough should be quite moist with no dry patches. If there are any dry patches, remove the bowl from the mixer and add in an additional 1 to 3 Tbsp of buttermilk, folding the dough by hand with a rubber spatula or wooden spoon.

  Pro tip: Be extra careful not to overwork the dough when mixing, otherwise it will result in tough biscuits.
• Cover the dough with plastic wrap and set it in the fridge for 20 minutes to relax and chill.
• Meanwhile, preheat oven to 425℉.
• In a small bowl, prepare egg wash by whisking together egg yolk and buttermilk.
  1 egg yolk (large)

  1 Tbsp buttermilk, or water
• Using two spoons, scoop out the dough into 12 clumps (don’t flatten them!) and set each, about 2" apart, on a baking sheet (or two) lined with parchment paper.
• Brush each biscuit with the prepared egg wash. Bake in the center of the oven until nicely golden brown (about 15 minutes). If using two baking sheets, rotate and swap them halfway so the biscuits bake evenly.
• Remove biscuits from the oven and set them on a wire rack to cool slightly. Serve warm.
• Allow any leftover biscuits to cool completely to room temperature before placing them in an airtight container. Store at room temperature for up to 3 days.

Preparing the Garlic Herb Butter (optional)

• In a small pan set over medium heat, melt butter (until it just begins to foam).
  4 Tbsp unsalted butter
• Add in minced garlic and cook until fragrant (only about 30 seconds). Remove the pan immediately from the heat so as not to burn the garlic.
  2 tsp fresh garlic, very finely minced
• Stir in salt and chopped parsley. Allow to cool for 5 minutes, then brush the top of each biscuit with the prepared garlic herb butter, as desired.
  1 Tbsp fresh parsley, finely chopped

  ⅛ tsp kosher salt