Sweet Potatoes with Bourbon and Brown Sugar

3 1/2 pounds sweet potatoes, pricked with a fork (10 to 12 sweet potatoes)
6 tablespoons unsalted butter
3 to 4 tablespoons dark brown sugar, or to taste
1 1/2 tablespoons bourbon or orange juice
3/4 teaspoon grated lemon zest
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
Large pinch of ground cloves

Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.

Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Tip
This recipe can be made up to 3 days in advance and stored in the refrigerator. Reheat just before serving, either in the microwave or in a pot on the stove over low heat.

Jalapeno Cheddar Cornbread

1 1/4 cups all-purpose flour
1 cup fine cornmeal
1 Tbsp baking powder
1 1/2 tsp kosher salt (1 tsp. if using fine salt)
4 large eggs
1 cup cooked corn kernels plus enough cream, milk or buttermilk to equal 1 1/2 cups
2 jalapeno peppers, seeds removed and diced
1 cup grated cheddar cheese, plus bit more for top before baking
3/4 cup unsalted butter, at room temperature
2/3 cup sugar

Place diced jalapenos in skillet, then place in a 10-inch top diameter cast iron skillet in cold oven on middle rack.

Preheat oven to 400and leave skillet with jalapenos in oven as it preheats. in pre-heating oven. Check periodically to make sure they aren’t burning and to give them a quick stir. Remove when they are lightly browned and allow to cool. Return skillet immediately to oven.

In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.

In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. ?Set aside.

In a large bowl, mix butter and sugar together with a wooden spoon, just until butter absorbs the sugar. Add the egg mixture and mix until just combined.

Stir in the cooled jalapenos. Mix in the dry ingredients just until barely incorporated.

Remove skillet from oven and lightly coat with nonstick spray.

Spoon batter in to hot pan and quickly top with a bit more grated cheddar cheese.

Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller).

Let cool 10 minutes before serving.

Creamy Macaroni and Cheese

8 oz dry macaroni (1 2/3 cups measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)

Cheese Sauce:
1/4 cup butter
1/3 cup all-purpose flour
3 cups whole milk
7 oz Good aged white crumbly cheddar crumbled
3 oz Another variety orange sharp cheddar or cold-packed cheddar grated or crumbled
1/2 tsp kosher salt little less if using table salt
1/4 tsp regular chili powder
1/8 tsp garlic powder

Topping:
1/2 oz aged cheddar grated
1/4 tsp chipotle chili powder

Add water and a bit of salt to a large pot and place over high heat for the pasta. While it’s heating, prepare the cheese sauce.

For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.

Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don’t rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).

Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn’t melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.

Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.

When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.

Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end).

Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese (you don’t need a lot here, as there is plenty in the sauce), then sprinkle with the chipotle chili powder.

Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.

Roast Chicken with Black Pepper-Maple Glaze

2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions, halved lengthwise and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens

Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.

On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.

Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.

Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

Roasted Kabocha with Maple Syrup and Ginger

3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
3 tablespoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
6 thyme sprigs, plus thyme leaves for garnish
Kosher salt

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

The squash can be made up to 6 hours ahead.

Baked Beans with Maple-Glazed Bacon

3 1/2 cups dried yellow eye or cannellini beans, rinsed and picked over, then soaked for 2 hours and drained
Kosher salt
9 thick slices of bacon (10 ounces), 1 slice cut crosswise into 1/4-inch strips
1 large onion, cut into 1/2-inch dice
1 cup apple cider vinegar
1/4 cup dark brown sugar 1/4 cup dark unsulfured molasses
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup pure maple syrup
1 tablespoon red wine vinegar
1 1/2 teaspoons Dijon mustard

In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.

Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.

Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.

Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.

Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.
Make Ahead

The beans can be prepared through Step 2 and refrigerated overnight. Reheat, covered, in a 350° oven before proceeding.

Maple Baked Sweet Potatoes

4 medium sweet potatoes (3 pounds), peeled and sliced 1-1/2 inch thick
1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1/3 cup pure maple syrup
1/3 cup water

Preheat the oven to 400°. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well.

Arrange the sweet potatoes in a large gratin dish. Season with the salt and pepper, then dot with the butter pieces. Drizzle the maple syrup over the sweet potatoes, sprinkle with the water and bake for 15 minutes. Turn the sweet potatoes over and bake for about 25 minutes longer, until they’re tender and lightly browned. If necessary, broil the sweet potatoes for a minute or two before serving.

Chile-Rubbed Flank Steak over Polenta

One 1 3/4-pound flank steak 4 garlic cloves, minced
3 Thai bird chiles, minced
1/4 cup extra-virgin olive oil
3 1/2 cups chicken stock or low-sodium broth
1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
Salt and freshly ground pepper
1/4 cup mascarpone
1/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar, for serving

In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.

In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.

Grilled Flank Steak with Soy-Chile Glaze

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon crushed red pepper
2 1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Grilled Balsamic and Garlic Marinated Flank Steak

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
One 2 1/2-pound flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Cuban Flank Steak

1 teaspoon grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon grated orange zest plus 1/4 cup orange juice
2 tablespoons extra-virgin olive oil, plus more for grilling
2 large garlic cloves
1 1/2 tablespoons fresh oregano
1 1/2 teaspoons ground cumin
Kosher salt
Pepper
One 1 1/2-pound flank steak
2 ripe, firm mangoes—peeled, pitted and sliced
Lime wedges, for serving

In a blender, combine the ?citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.

In a glass or ceramic baking dish, pour all but 1/4 cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.

Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.

New-Fashioned Corn Pudding

1 tablespoon unsalted butter, plus more for greasing the pan
1 large white or yellow onion, finely diced
1 1/2 teaspoons kosher salt, plus more for the onions
2 garlic cloves, smashed, peeled, and minced
1 teaspoon ground mustard
1 cup heavy cream
1/2 cup buttermilk
3 large eggs
1 teaspoon hot sauce
3 cups fresh corn kernels (from about 4 cobs)
3/4 cup grated sharp-as-possible cheddar
6 tablespoons cornmeal
1 1/2 teaspoons baking powder

Set a medium skillet over medium heat and add the butter. When it’s melted, add the onion and a pinch of salt. Sauté for 10 to 15 minutes, stirring occasionally, until soft. Turn off the heat.

Add the garlic and mustard, and stir. Let cool while you tend to the rest of the recipe.

Heat the oven to 350° F. Butter a 9×9 inch baking dish (or other 1 1/2 quart–sized baking dish).

Combine the cream, buttermilk, eggs, 1 1/2 teaspoons salt, and hot sauce in a bowl or measuring cup. Whisk with a fork until smooth.

Combine the corn kernels, cheddar, cornmeal, and baking powder in another, larger bowl. Stir with a spoon or rubber spatula until combined.

Add the cooled onion mixture and stir. Add the liquid mixture and stir.

Pour into the prepared baking dish. Bake for about 45 minutes until the casserole has puffed up, is deeply browned along the edges, and browning on top. Cool for a few minutes before serving.

Herbed Anasazi Beans

2 cups dried Anasazi beans
olive oil
1 bunch fresh oregano, stems removed, leaves chopped
6 cloves minced garlic
sea salt
fresh lemon juice
white balsamic vinegar
chile powder to taste

Rinse beans, cover with water and soak over night. Add more water, bring to boil and simmer until beans are tender. (Time will vary depending on how long the beans soaked, how many beans you have and your elevation. But I found these beans to cook very quickly, in about 25 minutes.) When beans are the desired tenderness, remove from heat and rinse. Let cool.

Meanwhile, saute garlic in oil until golden. Add garlic to beans and mix with olive oil (enough to give the beans a luscious texture), oregano, salt, a twist of fresh lemon and a sprinkle of white balsamic vinegar. Add chile and mix again (I used hot Kashmiri, but any will do).

Feel free to use different herbs. Rosemary is a wonderful accompaniment to beans such as these. Dunk the sprigs into boiled water for a moment to release the herb’s aroma. Chop and add to beans as you would the oregano.

Serve at room temperature. And think of the ancient ones

Minimalist Barbecue Sauce

1 generously heaped tablespoon ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 teaspoon hot sauce of your choice, such as Sriracha or Tabasco, plus more to taste
1 teaspoon Worcestershire or fish sauce, plus more to taste
Salt and pepper to taste

Whisk everything in a bowl, taste, add more of ingredients to taste, and seasoning as needed. More ketchup, for example, will make for a less intense sauce that’s closer to what you’d have in a bottle from a grocery store. The amount above makes 1/4 cup; scale it up as needed.

To make chicken skewers, cut 2 1/2 pounds of large, thick chicken breast cutlets into large chunks (about 1 to 2 inches). In a bowl, pour 1/4 cup of the sauce over it, just to thinly coat each piece. Thread them on skewers and grill on a very hot grill, rotating only when lightly charred underneath on each side, and continuing to rotate until they cooked evenly, about 7 to 10 minutes total, brushing occasionally with another tablespoon or so of sauce as they cook.

To make “fake baked beans”: Mince 1/4 of a onion and sauté slowly in 1 tablespoon of oil in the bottom of a medium saucepan, until soft. Add one 15-ounce can (1 3/4 cups) small white navy beans, drained and rinsed, plus the ingredients for one yield of the sauce above. Add 2 to 3 tablespoons of water and gently simmer the mixture together for 10 minutes, stirring occasionally, adding more water if it gets to dry, and adjusting seasonings to taste.

Lime and Blistered Peanut Coleslaw

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt
honey, to taste

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and blistered.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Taste, and whisk in a teaspoon or two of honey if the lime is too strong for you. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Roasted Tomato Salsa

2 pounds Roma tomatoes (or similar), cut in half lengthwise
1 medium white onion, cut into six wedges
1 large garlic clove, halved
a couple pinches of finely ground sea salt
2-3 tablespoons of extra-virgin olive oil
1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained
1 -2 chipotles in adobo sauce (canned)
1/2 cup cilantro, roughly chopped

Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.

Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they’ve cooled a bit). Chop and add the onions as well. Season with salt generously, and stir in the cilantro.

Charred Corn and Peppers with Crema

3 cobs corn kernels cut off (about 1 1/2 cups)
1/2 poblano pepper diced
1/2 red sweet pepper diced
1 Tbsp olive oil
Salt and freshly ground pepper

Pickled Onions:
1/2 cup cider vinegar
1 Tbsp white sugar
1 1/2 tsp kosher salt
1/2 red onion sliced

Crema: (Optional)
2 Tbsp sour cream
Juice of 1/4 lime
Pinch cumin or cayenne (optional)
Pinch salt and freshly ground pepper

To serve:
Crumbled feta cheese
Chopped fresh cilantro

Do ahead: Make quick pickled onions by combining all the ingredients in a medium bowl. Cover and set on the counter for at least 1 hour before using. (Do way ahead! Make well ahead, cover and refrigerate. These will keep in the fridge for at least a week!)

Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.

Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.

When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15 minutes, stirring once half way through. Remove skillet and stir mixture. Turn oven on to broil and place under the broiler (about 6 inches from heat) and allow to broil until corn/peppers begin to char (about 5 minutes, but watch closely so it doesn’t burn). Remove from oven and allow to cool to warm.m

To serve, top with crumbled feta cheese, a scattering of pickled onions, chopped cilantro and a drizzle of crema, if desired.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Bacon Cheddar Chive Biscuits

6 slices bacon, diced
4 cups all-purpose flour
4 ounces shredded extra-sharp cheddar cheese
1/4 cup chopped fresh chives
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.

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 a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.