Angela's Bistro 51 Cheddar Biscuits

If you prefer, you can skip rolling out the dough and make these as drop biscuits, the option chosen by our food stylist.

2 c. sifted all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. garlic powder

3 T. Crisco

1/2 tsp. baking soda

1 c. buttermilk

3/4 c. grated cheddar cheese

2 T. 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 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 450º for 10 to 12 minutes. Yield: 8 to 12 biscuits.

From the March 2008 issue.

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