Yield: 10 Servings

Adapted from Food.com

Red Lobster Biscuit knock-off. Would fool me.

• 2cups AP flour
• 1TBS plus 2 tsp baking powder (HA: 1 TBS)
• 1TBS sugar
• ½tsp Kosher salt
• 3TBS vegetable shortening at room temperature
  
• 4TBS cold unsalted butter, cut into ½-inch pieces
• 6oz shredded sharp cheddar cheese
• 1cup buttermilk
  

Seasoned butter:

• ¼cup butter, melted
• 1tsp fresh parsley, chopped
• 1clove garlic, smashed

Preheat oven to 450°F.

Seasoned butter: Melt the butter with the garlic in a small saucepan over medium heat, cook for 1 minute.

Mix 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 buttermilk and pulse just until the mixture is moistened and forms a shaggy dough. Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter.

Place on a baking sheet 2 inches apart, and bake until golden, 15 to 20 minutes. Set on a rack to cool.

Serve: Brush the biscuits with the seasoned butter and serve warm.