Ingredients
| 2 cups | unbleached white flour | | 1-1/3 tbsp. | baking powder | | 1/2 tsp. | salt | | 1 dash | cayenne pepper | | 5 tbsp. | shortening | | 5 tbsp. | unsalted butter | | 1/2 cup | white md. cheddar cheese, grated | | 2/3 to 3/4 cup | milk | | 1/4 to 1/3 cup | cornmeal (for rolling out biscuits) |
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Instructions
Preheat oven to 425°F.
Combine flour, baking powder, salt, cayenne, and grated cheese in a mixing bowl. Cut in shortening and butter until mixture is evenly grainy and coarse. Sprinkle milk over mixture and blend lightly with a fork until it is evenly moistened. Turn out dough onto a cornmeal-covered board. Knead 10-12 times. Roll out dough to 1/4-inch thickness. Cut with a 2 to 2-1/2-inch disc and place on a lightly greased cookie sheet. Bake 10-12 minutes until lightly browned. Serve hot.
Author's Comments
These are terrific with soup, stew or salad suppers. A thinner, crispier biscuit.
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