Getting back into the groove of things

From the minute I saw these biscuits in my copy of Kraft: What's Cooking magazine I knew I'd just have to make them. But at the time I was still in school and didn't have the time to make these beautiful biscuits without sacrificing precious study/work time. So the first moment that I could I rushed for the flour, shortening and cheese to make these tasty treats.


Cheesy Buttermilk Biscuits
Adapted from Food Network: Better Buttermilk Biscuits and Kraft What's Cooking Magazine

2 cups all-purpose flour
2 - 3 cups shredded cheese (depends on how cheesy you want your biscuits)
1 tbsp sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
1/2 cup butter or margarine, melted
parsley, optional

Preheat oven to 400F.

In a mixing bowl, combine dry ingredients and shredded cheese together with a fork or your hands. Cut in the shortening using 2 butter knives moving each in an opposite direction from each other until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers.

Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter or you can use the rim of a glass. Transfer dough rounds to a sheet pan. Gather scraps and repeat.

Brush with butter and top each with a parsley leaf, brush with more butter.

Bake for 15 minutes until golden brown.