2 c flour
1 T baking powder
1/2 t salt
1/4 t sugar
1/3 c shortening
3/4 - 1 c milk
1 - 2 c cheddar cheese
Preheat oven to 450 degrees. Combine dry ingredients. With a knife or pastry blender, cut the shortening into the dry ingredients till small crumbs form. Add 3/4 c milk and cheese and stir with fork till dough leave the side of the bowl and a ball starts to form. Depending on the humidity, you may need to add more milk.
On a lightly floured surface, knead the dough 10-12 times. Pat out dough to 1/2" thick. Cut with a 2 1/2" biscuit cutter.
Place 1" apart on an ungreased cookie sheet and bake till golden brown (about 10 minutes).
Time: 30 minutes Makes: 10
I used a sharp cheddar cheese that had been brined in beer. The biscuits tasted great and they were very easy to prepare. This is an adapted recipe from The Big Book of Soups and Stews by Maryana Vollstedt.