Cheddar Biscuits

For the Biscuits

 2 cups (250 g) all-purpose flour

1 tablespoon baking powder

1/2 tsp Salt

2 tsp Sugar

3 Tbsp (38g) Vegetable shortening

4 Tbsp (56g) Butter cut into small pieces

170 grams Cheddar cheese, grated

3/ 4 cup full fat milk

For the garlic butter

3 tablespoons (42g) butter

1 clove garlic, smashed

1 tsp chopped Parsley, fresh

Preheat to 205 c.

Pulse the dry ingredients in a food processor. Pulse the shortening

until combined. Add the butter and pulse 4-5 times until the

butter is pea sized. Add the cheese and pulse 3 more times.

Empty processor contents into a mixing bowl. Pour in the milk

and mix lightly until a dough is formed.

Drop the dough onto a baking sheet using a rounded scoop

Bake for 15-20 minutes.

Meanwhile, make the garlic butter. Brush the biscuits with the

butter after they come out of the oven. Serve warm.