Cheddar and Herb Biscuits

We had these with the lemon pasta. According to Sam, these were really what made the meal. I would probably decrease the garlic powder or the salt that you brush on the top by just a little. I thought it was a little overwhelming. And I used a fiesta blend of cheese that we had in the fridge. Yum. They were good and fast.

http://www.melskitchencafe.com/2010/03/cheddar-and-herb-biscuits.html

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter, cold
• 1 cup buttermilk
• 1 1/4 cups grated sharp cheddar cheese

DIRECTIONS

1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.