Position a rack in the upper third of the oven and
preheat to 425 degrees. Lightly mist a large baking
sheet with cooking spray.
Make the biscuits- Pulse the flour, baking powder,
sugar and salt in a food processor. Add the
shortening and pulse until combined. Add the
butter; pulse 4 or 5 times, or until the butter is
in pea-size pieces. Add the cheese and pulse 2 or
3 times. Pour in the milk and pulse just until the
mixture is moistened and forms a shaggy dough.
Turn out onto a clean surface and gently knead
until the dough comes together. Do not overwork
the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4-
cup portions, 2 inches apart, and bake until golden,
15 to 20 minutes.
Meanwhile, make the garlic butter- Melt the butter
with the garlic in a small saucepan over medium
heat; cook for 1 minute. Remove from the heat and
stir in the parsley. Brush the biscuits with the
garlic butter and serve warm.
Originally Submitted
7/31/2012
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