Recipe: Angela's Bistro 51 Cheddar Biscuits (using buttermilk, parsley and garlic)

ANGELA'S BISTRO 51 CHEDDAR BISCUITS

"If you prefer, you can skip rolling out the dough and make these as drop biscuits."

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
3 tablespoons Crisco vegetable shortening
1/2 teaspoon baking soda
1 cup buttermilk
3/4 cup grated Cheddar cheese
2 tablespoons chopped fresh parsley

Combine sifted flour, baking powder, salt, and garlic powder, and sift into a mixing bowl. Cut Crisco into mixture until dough is size of peas.

Dissolve baking soda in buttermilk; stir into dry ingredients until moistened. Beat with a wooden spoon for about 1 minute. Quickly stir in cheese and parsley.

Turn dough out onto a well-floured board (dough will be sticky). Using a well-floured rolling pin, roll to 1/2-inch thickness. Cut into rounds, and place in a lightly greased pie plate, with sides touching.

Bake at 450 degrees F for 10 to 12 minutes.

Makes 8 to 12 biscuits.
Source: Texas Highways Magazine, February 2008