Thursday, March 11, 2010
1-3/4 cups all-purpose flour
1 tablespoon PLUS 2 teaspoons baking powder
2-1/2 tsp. sugar
1/4 tsp. salt
3 Tbs. shortening (Crisco)
4 Tbs. cold unsalted butter, cut into 1/2-inch pieces
6-ounces grated yellow cheddar cheese (about 1-1/4 cups)
3/4 cup whole milk (I used skim milk)
3 Tbs. unsalted butter
1 clove garlic, smashed
1 tsp. fresh parsley
Directions: Position oven rack in the upper third of the oven and preheat to 425°. 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. (NOTE: I do not have a food processor, so I used my old-fashioned pastry cutter with excellent results) Pour in the milk and pulse (or use a fork) 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.
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 only 10 minutes)
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. Enjoy!