- 2½ cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1 cup (4 ounces) freshly shredded sharp Cheddar cheese
- 1 cup buttermilk
- Parchment paper
Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill one hour.
Preheat oven to 350. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2 -inch round cutter, and place on parchment paper-lined baking sheets.
Bake at 350 for 20 to 22 minutes or until golden brown.
Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.
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