Cheddar Biscuits With Garlic Butter Glaze

• 1-3/4 cup All-purpose Flour
• 1-2/3 Tablespoon Baking Powder
• 2 teaspoons Sugar
• 1/4 teaspoons Salt
• 3 Tablespoons Vegetable Shortening At Room Temperature
• 4 Tablespoons Cold Butter Cut Into 1/2 Inch Pieces
• 6 ounces, weight Grated Cheddar (about 1 1/4 Cups)
• 3/4 cups Whole Milk
• FOR THE GARLIC BUTTER:
• 3 Tablespoons Melted Butter
• 1 clove Garlic, Smashed
• 1 teaspoon Chopped Fresh Parsley

1. Position a rack in the upper third of the oven and preheat to 425 F. Lightly mist a large baking sheet with cooking spray.
2. Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse till combined. Add the 4 tablespoons of cold butter; pulse 4 or 5 times, or until the butter is in pea-sized 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 knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in 1/4 cup portions, 2 inches apart, and bake until golden, about 15 to 20 minutes.
4. Meanwhile, make the garlic butter. Melt 3 tablespoons 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.

allpurpose, baking powder, sugar, ubc, vegetable shortening at, butter, cheddar, milk, garlic butter, butter, clove garlic, parsley

Taken from tastykitchen.com/recipes/breads/cheddar-biscuits-with-garlic-butter-glaze/ (may not work)