Parmesan Ranch Biscuits

Light, fluffy biscuits with subtle but wonderful flavor!

• Ready In: 35 mins
• Serves: 4-6
• Yields: 8 10

Ingredients

• 2  cups all-purpose flour
• 2  tablespoons parmesan cheese (grated)
• 1  tablespoon white sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄3 cup shortening
• 2  tablespoons  ranch dressing
• 2  tablespoons  chicken stock (adds flavor but if you don't have it just substitute milk)
• 3⁄4 cup milk

Directions

1. 1. Preheat oven to 400deg.
2. 2. Whisk together the dry ingredients. Make sure they are combined well.
3. 3. Using a whisk, cut in the shortening a little bit at a time. I use marble sized chunks until it's all inches Don't get lazy here. Whisk until the mixture had a fine texture, like cornmeal. No clumps!
4. 4. Mix wet ingredients together in a measuring cup. Once they are all in there is should be 1 cup total.
5. 5. Using a large spoon, stir the milk mixture into the dry mixture. Mix well. The dough should just barely pull away from the edges of the bowl but it will remain sticky.
6. 6. Spoon the mixture onto a floured surface. Fold a couple of times, just to get the dough covered with flour and workable. The wetter the better as long as it can be cut. Do not knead any more than necessary. I use the spoon to roll the ball around until it's covered with flour, then fold two or three times, coating the outside well, but the inside remains sticky.
7. 7. Flatten to about 3/4" thick and cut out the biscuits. Refold remaining dough strings, working as little as possible, and cut again.
8. 8. Put biscuits on a ungreased baking sheet.
9. 9. Let them rest uncovered for 15 mins or so.
10. 10. Put the biscuits into the preheated oven for 12 minutes.
11. 11. In the meantime mix some melted butter, salt (to taste), and grated Parmesean in a small bowl.
12. 12. Brush the butter mixture onto the tops of the biscuits.
13. 13. Put back into oven for 6-8 mins or until the tops are well browned.
14. 14. Enjoy!