Cream Cheese Chive Biscuits with Garlic Butter

Steps

1. Prepare the butter first: set aside 10 g at room temperature for the topping, then freeze the remaining 120 g for 20 minutes until hard.
2. Cut the cold cream cheese into small pieces and keep it in the fridge. Slice the green onion tops thinly so they look like chives.
3. In a large bowl, whisk the flour (keeping about 15 g back for dusting), baking powder, salt and 2 g of the garlic powder.
4. Grate the frozen 120 g butter on the large holes of a box grater into the flour mixture and toss to coat.
5. Add the cream cheese and rub it in with your fingertips until it is in small bits, then stir in the Parmesan and the green onion.
6. Pour in the cold whole milk and stir with a fork just until a shaggy dough forms.
7. Dust the counter with the reserved flour, turn the dough out and pat it into a rectangle about 3/4 inch thick.
8. Fold the dough in thirds like a letter, give it a quarter turn and pat it out again; repeat for four folds in all.
9. Wrap and chill the dough for 20 minutes. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
10. Pat the dough 1 inch thick and cut 12 squares with a sharp knife, pressing straight down without twisting. Set them close together on the sheet.
11. Bake 15 to 18 minutes, until risen and golden brown on top and bottom.
12. Melt the reserved 10 g butter, stir in the remaining 1 g garlic powder and brush it over the hot biscuits.
13. Cool on a rack for 5 minutes before serving warm.