This recipe came out of the Food Network magazine from October 2009. It is their version of Red Lobster’s famous “Cheddar Bay Biscuits”. Bob and Courtney said they were better than Red Lobster’s, can’t think of a better compliment than that!
1 3/4 cups flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2″ pieces
6 ounces (1 1/4 cups) grated yellow cheddar cheese (I used shredded instead of grated)
3/4 cup whole milk (I only had skim)
3 tablespoons unsalted butter
1 clove garlic, smashed (I pressed mine with my Pampered Chef garlic press)
1 teaspoon chopped fresh parsley (am I the only one who thinks parsley is just annoying?)
1 Position rack in upper 1/3 of oven and heat to 425. Lightly mist a large baking sheet with cooking spray.
2 Make biscuits: Pulse flour, baking powder, sugar and salt in a food processor. Add shortening and pulse until combined. Add butter and pulse 4 – 5 times or until butter is in pea size pieces. Add cheese and pulse 2 – 3 times. Pour in milk and pulse just until mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until dough comes together. Do not overwork the dough or the biscuits will be tough.
3 Drop the dough onto the baking sheet in scant 1/4 cup portions (I used my PC large scoop), 2″ apart, and bake until golden, 15 – 20 minutes.
4 Meanwhile, make the garlic butter: Melt butter with garlic in small saucepan over medium heat and cook for 1 minute. (I melted and cooked it in the microwave instead.) Remove from heat and stir in parsley. Brush biscuits with garlic butter and serve warm.