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Ingredients
- For the Garlic Butter:
- 1 3/4 cups all-purpose flour
- 1 Tbsp. plus 2 tsp baking powder
- 2 1/2 tsp sugar
- 1/4 tsp. salt
- 3 Tbsp. vegetable shortening, at room temp
- 4 Tbsp. cold unsalted butter, cut into 1/2" pieces
- 6 oz. grated yellow cheddar cheese (about 1 1/4 cups)
- 3/4 cups whole milk
- 3 Tbsp unsalted butter
- 1 clove garlic, smashed
- 1 tsp. chopped fresh parsley
Preparation
Step 1
Position a rack in the upper third of the oven and preheat to 425. 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 millk 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" 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.