For the Biscuits:
cooking spray
1-3/4 C. all-purpose flour
1 T. plus 2t. baking powder
2-1/2 t. sugar
1/4 t. salt
4 T. vegetable shortening, at room temperature
4 T. cold unsalted butter, cut into 1/2-inch pieces
6 oz grated yellow cheddar cheese
3/4 C. whole milk
For the garlic butter:
3 T. unsalted butter
1 clove garlic smashed
1 t. chopped fresh parsley
1. position a rack in the upper third of the oven and preheat to 425. lightly mist a large baking sheet with cooking spray (do not do this a nonstick sheet)
2. Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in scant 1/4-C portions, 2 inches apart and bake until golden 15-20 minutes.
4. Meanwhile, make the garlic butter. Melt the butter with the garlic in a small saucepan over med heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.