Prep Time 30m
Cook Time 15m
Ready Time 45m
Yield 12 biscuits

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 to 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 2 tablespoons butter, melted
  • 1 teaspoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon parsley flakes, if desired
Preparation Directions
  • Step 1For biscuits: HEAT oven to 450ºF. Spray 12-cup muffin pan with no-stick cooking spray. Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in center; add milk. Stir with fork until dough forms.
  • Step 2Form dough into a ball; knead lightly 10 to 15 times on a lightly floured surface. Roll dough into a 12x10-inch rectangle. Cut into five 12-inch long strips.
  • Step 3Sprinkle 4 dough strips with cheese; stack strips. Top with remaining strip. Slice into 12 equal sections. Place sections cut-side up in prepared muffin pan. Bake 14 to 16 minutes or until golden brown.
  • Step 4For garlic butter: Combine melted butter, Parmesan cheese, garlic powder and parsley flakes. Brush over warm biscuits. Serve warm.
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