Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons coarsely ground black pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening (no trans-fat preferred)
- 4 tablespoons unsalted butter
- 1 cup Parmesan cheese, grated
- 3/4 cup milk or buttermilk
- extra cream or butter (for brushing)
- Submitted by: CM
Preparation
Step 1
Preheat oven to 425°F. Allow butter to sit at room temperature for 20 minutes prior to preparation.
Spray a large baking sheet with non-stick spray, or brush with melted butter.
In a large mixing bowl, combine flour, baking powder, pepper and salt. Using a pastry blender, cut shortening and butter into flour until mixture resembles coarse crumbs. Stir in cheese, add milk and stir only until combined.
Turn dough out onto a well floured surface and knead briefly until dough begins to hold together (8-10 turns).
Roll dough out 1/2 inch thick and cut into 2 inch rounds using a floured biscuit cutter. Arrange 1/2 inch apart on baking sheet and brush tops with cream or melted butter.
Bake until light golden, about 15-18 minutes.