2 cups Self-Rising Flour
1/4 cup shortening
4 oz. (1 cup) finely shredded sharp
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper (cayenne)
3/4 cup milk or buttermilk*
Melted butter or margarine
Yield: 14 biscuits
- Heat oven to 450F. Lightly grease large cookie sheet. Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Stir in cheese, dry mustard and gound red pepper. Add milk, stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
- On lightly floured surface, knead dough just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet.
- Bake at 450°F. For 10 to 12 minutes or until light golden brown. Serve warm.
TIP: *To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cups.