Cheddar Drop Biscuits

Ingredients

• ¼ Pound Unsalted Butter, cold

• 1¾ Cups All-Purpose Flour

• 1⅔ Tablespoon Baking Powder (1 tablespoon + 2 teaspoons)

• 2½ Teaspoons Granulated Sugar

• ¼ Teaspoon Kosher Salt

• 3 Tablespoons Vegetable Shortening

• 8 Ounces Sharp Cheddar Cheese, finely grated

• ¾ Cup Whole Milk
• 2 Cloves Garlic, smashed



Preparation Steps

Step 1. Position a rack in the upper third of the oven and preheat to 425ºF. Line a baking sheet with a silicone mat or lightly mist with cooking spray.

Step 2. Cut 4 tablespoons of the butter into ½” cubes and set the remaining 4 tablespoons aside.



Step 3. In a food processor pulse the flour, baking powder, sugar and salt to blend then add the shortening and pulse again until combined. Add the 4 tablespoons of cubed butter and pulse just until the butter is in pea-size pieces. Add the cheese and pulse just to combine. Pour in the milk and pulse just until the mixture is moistened and forms rough dough. Turn the dough out onto a clean dry surface and gently knead until the dough comes together. Be careful not to overwork it or the biscuits will be tough.



Step 4. Drop ¼ cup mounds of the dough onto the prepared baking sheet, 2 inches apart and bake for 18 minutes until golden. 



Step 5. While the biscuits are baking, melt the remaining butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute then remove from the heat and keep warm until the biscuits are done baking. Brush the just out of the oven biscuits with the garlic infused butter and serve them hot.