Cheddar Biscuits with Creamy Sausage Gravy

1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder (if using). Make sure these dry ingredients are fully combined to ensure an even rise and consistent flavor.
3. Add the cold, cubed butter into the flour mixture. Use a pastry cutter, fork, or clean fingers to cut the butter in until the mixture resembles coarse, pea-sized crumbs. The small bits of butter are essential, as they create steam while baking and result in a flaky biscuit texture.
4. Stir in the shredded sharp cheddar cheese, distributing it evenly throughout the flour mixture.
5. Pour in the milk or buttermilk and stir gently just until the dough comes together. Avoid overmixing, which can make the biscuits tough instead of tender.
6. Using a spoon or large cookie scoop, drop generous spoonfuls of the dough onto the prepared baking sheet. Leave a little space between each for even baking, but no need to shape or flatten them—this keeps their rustic charm.
7. Bake in the preheated oven for 10 to 12 minutes, or until the tops are lightly golden brown and the edges look set. The bottoms should be crisp and lightly browned as well.
8. While the biscuits are baking, combine the melted butter with the garlic powder and dried parsley in a small bowl. Stir to incorporate the seasonings.
9. As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture. Serve warm to enjoy the full effect of the buttery, cheesy layers.

Classic Sausage Gravy