1 3/4 C flour
1/2 tsp salt
1 tsp baking powder
1 (heaping) tsp garlic salt
5 Tbs cold butter
1 C shredded cheddar (I used aged white)
1 C milk

1/4 C melted butter (optional)
1 clove minced garlic (optional)

Preheat oven to 400F.

Sift together flour, salt, and baking powder. Cut in butter (annoying as it is, for a light, delicate biscuit, a pastry cutter is a priceless tool) until you have a coarse crumbly mix (butter bits should be about the size of small peas).

Make a well in the flour-butter mix, add cheese, and stir in milk (about 1 Tbs at a time) until you have a sticky dough. I think I used just over 3/4 milk.

Drop spoonfuls of dough on lightly greased baking sheets. Bake 12-15 minutes, until lightly browned. Optional: Brush tops of hot biscuits with garlic-butter (I skipped this step).

Make ahead options: Make one day before and refrigerate, pop directly into oven. Make more than one day ahead and freeze, defrost, and pop into oven.