Parmesan-Pepper Biscuits

• 3 1/2 cups self-rising soft wheat flour
• 1/2 cup (2 oz.) grated Parmesan cheese
• 2 1/4 teaspoons baking powder
• 2 1/4 teaspoons sugar
• 2 teaspoons coarsely ground pepper
• 1/4 cup shortening
• 1/4 cup butter, chilled and cut into pieces
• 1 1/2 cups buttermilk
• 1/2 to 1 cup self-rising soft wheat flour
• 1 tablespoon butter, melted

1. Combine first 5 ingredients until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a well-floured surface; sprinkle with 1/2 cup self-rising flour. Knead 20 to 25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch.
3. Pat dough into a 3/4-inch-thick circle (about 8 1/2 inches round). Cut dough with a well-floured 2-inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times; repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter.
4. Bake at 500u0b0 for 9 to 11 minutes or until golden.
5. Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

soft wheat flour, parmesan cheese, baking powder, sugar, ground pepper, shortening, butter, buttermilk, soft wheat flour, butter

Taken from www.myrecipes.com/recipe/parmesan-pepper-biscuits-0 (may not work)