Sunday, December 6, 2009

Cheddar Biscuits

You should really try to make these biscuits. I mean it. They are just way too good to not make. With just a little work on your part, fresh herbs (they make all the difference) and your food processor, you can have these delicious melt in your mouth, tangy cheese, slightly crumbly, melt in your mouth (did I already say that?) biscuits. I paired them with a potato soup last Wednesday night. My husband requested that these be put at the top of list of most awesome things I cook/bake.


For the

Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons
baking powder
2 1/2 teaspoons
1/4 teaspoon
3 tablespoons
vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar
cheese (about 1 1/4 cups)
3/4 cup whole

For the garlic butter:

3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley


Position a rack in the upper third of the oven and preheat to 425 degrees. 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 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.

Using a biscuit cutting or a drinking glass, cut the biscuits into rounds and place on baking sheet 2 inches 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 when they come out of the oven. Serve warm. Yum!

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