| BUTTERY CHEESE-DILL BISCUITS |
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Prep time: 20 minutes Bake time: 12 to 14 minutes 1 dozen biscuits1 cup finely shredded Cheddar (about 4 ounces) cheese 1 tablespoon baking powder 3/4 teaspoon salt 1/2 teaspoon dried weed dill 1/2 Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 2/3 to 3/4 cup milk, divided 2 Pillsbury BEST All- Purpose or Unbleached Flour Heat oven to 425ºF. Combine Pillsbury BEST flour, cheese, baking powder, salt and dill weed in medium bowl. Cut in Butter Flavor Crisco Shortening using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet. Bake at 425ºF for 12 to 14 minutes or until golden brown. Serve warm. |
