This is a delicious variation of my families classic butter palm biscuit recipe. It is very simple to make and full of flavor. I made these for my husband on Father’s day, and they were gone by the afternoon, he could not stop munching on them. And these are a lot easier to make at home than going to that popular chain that the only thing worth eating, to me, is their biscuits. Before I started making these, we used to go to that restaurant and just order an appetizer and drinks so we could get a few baskets of these. I feel much better just making them at home.
Yield: Serves 8
2 Cups all purpose flour
2 teaspoons baking powder
1 cup milk
4 tablespoons shortening
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup shredded Cheddar Cheese
Preheat oven to 450 degrees. Sift garlic powder, baking powder, salt and flour together. Add vegetable shortening and combine with a fork until mixture is crumbly. Then make a well in the middle of the mixture and add the milk and shredded cheddar cheese. Mix with the fork till it begins to come together.
Then take out out and place on a lightly floured surface. Fold over and knead just a few times until everything is incorporated. Do not overwork the dough. Then instead of rolling out the dough, tear away a golf ball size ball of dough, and with lightly floured hands roll around in the hand about 4-5 times till you get a uniform slightly flatted ball.
Do this by having your left hand, if right handed, palm up , fingers together, and flat. Put the dough in the middle of your palm, and with the other hand make a closed dome with your hand so that the dough is enclosed in your hands. Then take your right hand and move in a complete circle so that the dough is always touching the left hand, yet is moving around the palm of the hand. Do 4-5 quick complete circles in the palm. The dough should then be a circle that is slightly flattened.
Then place on your cookie sheet. Use two fingers to press down in the center to create a slight depression. Place biscuits just touching on cookie sheet for more of a rise and soft sides. For crunchy biscuits with soft centers, space then about an inch apart. Then bake your biscuits at 450 degrees until golden brown.