Cheddar and Herb Biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons butter
  • 1 cup buttermilk (or you can use 1 cup milk and 1-1/2 teaspoons vinegar – let them sit together until little bubbles appear on the top, about ten minutes)
  • 2 cups grated sharp cheddar cheese

Buttery Topping:

  • 3 tablespoons melted butter
  • ¼ teaspoon dried parsley flakes (not necessary – just pretty)
  • ¾ teaspoon garlic powder
  • pinch of salt

Preheat oven to 425 degrees.

In a medium bowl, combine flour, baking powder, garlic powder and salt.  Cut in shortening and butter until coarse crumbs are formed.  Lightly mix in grated cheese.  Mix in buttermilk just until moist (dry spots here and there are ok – but biscuits will be tough if they are overmixed).

Drop the biscuits onto a greased or lined baking sheet (a cookie scooper makes the perfect sized biscuits).

Bake 12 to 14 minutes, until browned and golden.

While the biscuits are baking, combine butter, parsley, garlic powder and salt.  As soon as the biscuits come out of the oven, brush the butter/herb mixture over the biscuits (or you can dip the top of the biscuit into the butter mixture).  Serve immediately.


From who adapted it slightly from


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