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1 3/4 cups Flour
1/3 cup Vegetable Shortening
3/4 teaspoon Salt
2 1/2 teaspoons Baking Powder
3/4 cup Milk
1/2 cup Cheddar Cheese -- shredded
topping:
1/4 cup Butter or Margarine
1/8 teaspoon Garlic Salt
Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees for 12-15 minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic salt into it (I do this in the microwave on low heat). Brush onto tops of baked biscuits, then serve biscuits warm with meal.
1/3 cup Vegetable Shortening
3/4 teaspoon Salt
2 1/2 teaspoons Baking Powder
3/4 cup Milk
1/2 cup Cheddar Cheese -- shredded
topping:
1/4 cup Butter or Margarine
1/8 teaspoon Garlic Salt
Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees for 12-15 minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic salt into it (I do this in the microwave on low heat). Brush onto tops of baked biscuits, then serve biscuits warm with meal.
