2 cups flour
1 tablespoon baking powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1/4 cup vegetable shortening (no trans-fat preferred)
4 tablespoons unsalted butter
1 cup Parmesan cheese, grated
3/4 cup milk or buttermilk
extra cream or butter (for brushing)

Preheat oven to 425°F. Allow butter to sit at room temperature for 20 minutes prior to preparation.

Spray a large baking sheet with non-stick spray, or brush with melted butter.

In a large mixing bowl, combine flour, baking powder, pepper and salt. Using a pastry blender, cut shortening and butter into flour until mixture resembles coarse crumbs. Stir in cheese, add milk and stir only until combined.

Turn dough out onto a well floured surface and knead briefly until dough begins to hold together (8-10 turns).

Roll dough out 1/2 inch thick and cut into 2 inch rounds using a floured biscuit cutter. Arrange 1/2 inch apart on baking sheet and brush tops with cream or melted butter.

Bake until light golden, about 15-18 minutes.

Submitted by: CM