Step 1
brush 875 g (7 cups) all-purpose flour, 50 g (¼ cup) sugar, 2 tbsp. Add 2 tsp. baking powder, 1 tbsp. Add 1 tsp. garlic powder, 1 tsp. baking soda, 2 oz. Parmesan cheese, finely grated (about 1 cup), ½ cup (packed) chopped parsley, 2 tbsp. diamond crystal or 1 tbsp. Add ½ tsp. Morton’s Kosher Salt Mix in a large bowl. Add slice 2 cups (4 sticks) chilled unsalted butter, thinly sliced; Throw onto coat and crush by hand into smaller, flatter pieces (about dime size). Chill for at least 15 minutes or cover and chill for up to 12 hours.
Step 2
drizzle 2½ cups buttermilk Place over creamed mixture; stir with a fork to combine, then knead lightly in the bowl until a shaggy dough forms (it will look dry). Turn dough out onto surface; pat into 1-inch-thick square, gently pushing dry scraps into dough as much as possible. Using a table scraper, cut dough into 3 equal pieces. Stack the dough pieces one on top of the other, sandwiching any loose dry dough between layers; flatten with your hands and pat into a rectangular shape. Clean the edges with a bench scraper. Roll the dough into a 1-inch thick rectangle. , as you enter the final stages), making sure the final rectangle is 1 inch – 1 ¼ inches thick, wrap tightly in plastic and chill for at least 1 hour to 12 hours.
Step 3
Place a rack in center of oven; preheat to 425°. Unwrap the dough and use a knife to cut ⅛ inch off the edges to make the edges neat (this will also help the cookies rise later in the oven). 24 cookies in total. Cool for 30 minutes, then bake for 35-40 minutes, until top is golden brown.
Step 4
Just before the cookies are done baking, heat 4 cloves garlic, gratedone a big pinch of saltand the remaining 4 tbsp. (½ stick) unsalted butter Heat in a small saucepan over medium heat until cream melts. Remove from heat and stir in remaining 3 tbsp. chopped parsley.
Step 5
Remove cookies from oven. Brush with garlic butter; sprinkle lightly with Parmesan cheese.
