1 stick butter, melted
2 tsp. garlic powder
1/2 tsp. parsley flakes
3 1/2 c. self-rising flour, divided
3/4 c. solid vegetable shortening
1 1/2 c. buttermilk
1 c. grated Cheddar cheese

In a small bowl, combine butter, garlic powder and parsley flakes; set aside. In a large mixing bowl, combine 3 cups of the flour and the shortening. Cut in shortening until mixture is the consistency of cornmeal. Stir in buttermilk and continue to mix until dough is smooth. Add cheese and mix well. (Dough should be soft and pliable.) Sprinkle remaining 1/2 cup flour on cutting board surface; turn dough out onto floured surface and roll to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place biscuits on a greased baking sheet.

Bake at 325°F for 20 to 25 minutes or until biscuits are golden brown, brushing butter/garlic mixture over tops of biscuits just as biscuits begin to brown. Serve hot.