Ingredients:
1 & 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 & 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk
Ingredients for Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
2. 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.
3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2-inches apart, and bake until golden, 25 to 20 minutes.
4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minutes. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.
1 & 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 & 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk
Ingredients for Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
2. 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.
3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2-inches apart, and bake until golden, 25 to 20 minutes.
4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minutes. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.
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