| HERBED CHEESE BISCUITS |
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Makes 12 2-inch biscuits2 cups sifted all-purpose flour 3 teaspoons double-acting baking powder 2 teaspoons dill 1 teaspoon salt 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/2 cup sharp shredded Cheddar or Swiss Cheese 3/4 cup milk In a bowl, mix flour, baking powder, dill and salt. With a pastry blender, two knives or a fork cut in Crisco® All-Vegetable Shortening until mixture looks like coarse meal. Stir in shredded cheese. Add milk and stir just enough to hold dough together. Place on a lightly floured surface and knead lightly; roll 3/4-inch thick. Cut with floured biscuit cutter without turning the biscuit cutter (push straight down) and place on a parchment-lined cookie sheet. Bake at 425°F for 12 to 15 minutes, or until as brown as desired. Recipe Variation Cinnamon Biscuits Follow directions for cheese biscuit, omitting cheese and dill, reduce the milk to 1/2 cup and sprinkle with a mixture of sugar and cinnamon. Bake at 425ºF for 6 to 9 minutes, until brown as desired. |
