Our recipe this week comes from Shaker Keori:

Weary Outrage Biscuits
Makes 9-12 biscuits depending on size of cutter

2 cups all purposes flour (or go 1 cup all-purpose, 1 cup wheat)
2 1/2 tsp baking powder
1/2 tsp salt (optional)
5-6 tbsp cold butter or margarine, cut into pieces
3/4 cup of milk
1 cup parmesan cheese flakes
1 cup cheddar cheese crumbles
2 tbsp minced garlic, more or less as desired
1-2 tbsp rubbed sage (optional, to tase)

Directions:

Preheat oven to 450 degrees F

Mix flour, baking powder, and salt.

Add butter, in pieces, to flour mix. Do not allow butter to melt. Mix butter into flour mix with fork until mix is dry and crumbly.

Add cheeses and sage, mix well. Add milk, mix well.

Add minced garlic. Do not add garlic to dry mix, or it will be quickly coated by flour and you will not see whether or not it is evenly distributed!

Mix dough until garlic and cheese is spread evenly throughout. Add flour with a coated hand until dough become elastic and can be removed from bowl. Move dough to floured surface, knead and roll out. Cut biscuits with a glass or biscuit cutter, place on greased cookie sheet.

Bake 9-11 minutes, until tops are golden brown.