CHEDDAR BISCUITS

Here's the recipe...

INGREDIENTS:

• 1 3/4 cups flour
• 1 tbsp plus 2 tsp baking powder
• 2 1/2 tsp sugar
• 1/4 tsp salt
• 3 tbsp vegetable shortening, room temperature
• 4 tbsp cold butter, cut into 1/2-inch pieces
• 6 oz yellow cheddar cheese, grated (about 1 1/4 cups)
• 3/4 cup whole milk (I used 2%)

• 3 tbsp butter
• 1 clove garlic, smashed
• 1 tsp chopped fresh parsley

Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

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. (I used a pizza stone).

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. (found in Food Network magazine)

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