I literally make these biscuits for every occasion. They go so well with pasta, and soak up gravy like there’s no tomorrow! This recipe makes quite a few of them, depening on the size of your cutter. I used a plastic kids cup and 10 biscuits were made…with one giant fat one that I ate myself 😉
For this recipe you will need:
- 2 cups flour
- 1tbsp baking powder
- 1tsp salt
- 1tbsp white sugar
- 1/3 cup shortening
- 3/4 cup milk
- 2/3 cup shredded cheese
- 1tbsp basil
- 1 pinch crumbled rosemary leaves
- 1tsp garlic powder
Start off by preheating the oven to 425F.
Blend flour, baking powder, salt, sugar, rosemary, basil, and cheese. Slowly stir in the milk until the mixture is staying together but still a little crumbly.
Roll out onto a floured surface. Knead 20+ times. After you’ve finished kneading the dough, roll it out on the same floured surface to 1 inch thickness. Cut into circles using a cutter or juice cup.
Bake on ungreased sheet 13-15 minutes. Take out of the oven half way through and sprinkle with some more shredded cheese.
Some tips: Leaving your dough sitting on the counter, covered by a towel for about 20-30 minutes will help with the dough rising.
When cutting your dough, do not saw or turn your cutters. Simply press down, and release. This will ensure maximum rising potential!