In a bowl combine all the dry ingredients. Flour, salt, baking soda and garlic powder. Mix well. Next add the cheese, sour cream, milk and butter.
When fully combined, the batter should still be wet but firm, sticky to the touch.
Using a spoon, portion the biscuits out onto a parchment lined baking sheet. This recipe will make 12 uniform sized biscuits.
preheat the oven to 350 degrees and bake for 20 minutes or the tops begin to brown.
the moment the biscuits are removed from the oven, brush with the garlic butter and dust with fresh parsley before the butter is absorbed by the biscuits.
serve with gravy or as a side for any meal. Enjoy!
Use salted butter and Mexican sour cream for best results. Mexican sour cream is seasoned and is more salty than traditional sour cream and can usually be found in the same section as traditional in most grocery stores. If the Sour cream you buy is not thick like yogurt, your biscuits won't turn out. make sure to use a thick sour cream. If you are unable to find thick Mexican sour cream, use traditional and add a little more salt to the batter.