Almost Famous Cheddar Biscuits

The next few recipes I will be posting will be from our Valentines Day fancy dinner, which ended up being brown heart attack food. It was so good though, and that is all that matters.

This recipe comes from the October issue of my very favorite magazine, The Food Network magazine. Every month there is a Copy That section that gives a recipe for a dish from a popular restaurant. The October issue had a recipe for the melt-in-your-mouth cheddar biscuits from Red Lobster.

I was a little worried while I was making this because it says several times "do not over work" or the biscuits will become hard. When I pulled them out of the oven, they looked hard as a rock. However, when I bit into them, they were soft and fluffy. I was very happy, and they really do taste a lot like the biscuits from Red Lobster!

Almost Famous Cheddar Biscuits

For the biscuits:

• Cooking spray
• 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, 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 milk

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.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 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 and serve warm.