# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon chili flakes
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper
08 - 1/4 cup cold unsalted butter, diced
09 - 1 cup shredded cheddar cheese
10 - 3/4 cup buttermilk, plus more as needed
→ Topping & Garnish
11 - 2 tablespoons melted butter
12 - 1 clove garlic, finely minced
13 - 1 tablespoon chopped fresh parsley, optional
14 - Extra chili flakes, to taste
15 - 1/4 cup grated parmesan cheese
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, chili flakes, garlic powder, and black pepper until evenly distributed.
03 - Add cold diced unsalted butter. Using a pastry cutter or fingertips, blend the butter into the dry mixture until crumbly, with pea-sized pieces of butter remaining.
04 - Stir in shredded cheddar cheese until evenly mixed.
05 - Pour in buttermilk and gently mix with a spatula until just combined. Avoid overworking the dough. If the mixture appears dry, add 1–2 tablespoons additional buttermilk.
06 - Transfer the dough onto a lightly floured surface. Pat out to a 3/4-inch thick slab.
07 - Using a donut cutter or two round cutters (3-inch and 1-inch diameter), cut out donuts. Rework and reuse dough scraps as needed.
08 - Place cut dough pieces onto the prepared baking sheet, spacing each about 2 inches apart.
09 - Mix melted butter with finely minced garlic. Brush the tops of each donut generously with the garlic butter mixture.
10 - Top each donut with extra chili flakes and sprinkle with grated parmesan cheese.
11 - Bake in the oven for 15 to 18 minutes, until golden brown and risen.
12 - Optionally garnish with chopped parsley and serve warm.
