Cheddar Biscuits

From the Recipe Shoebox

CHEDDAR BISCUITS:

1-3/4 cups all-purpose flour

1 TBS PLUS 2 tsp. baking powder

2-1/2 tsp. sugar

1/4 tsp. salt

3 TBS. shortening

4 TBS. cold unsalted butter, cut into 1/2-inch pieces

6 oz. grated cheddar cheese (about 1-1/4 cups) (I used sharp cheddar)

3/4 cup milk (I used skim)

GARLIC BUTTER:

3 TBS. unsalted butter

1 clove garlic, smashed

1 tsp. fresh parsley (I used dried)

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

2. 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.

3. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and knead just until the dough comes together. Do NOT overwork the dough or the biscuits will be tough.

4. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart and bake until golden, 10-15 minutes. (Mine took 10.)

5. Meanwhile, make the garlic butter by melting the butter with the garlic in small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.

Makes 12 biscuits.

Note: I used a pastry cutter instead of a food processor and it worked well. I also used salted butter and left out the ¼ tsp. salt.