2 cups Self-Rising Flour
¼ cup shortening
4 oz. (1 cup) finely shredded sharp
½ teaspoon dry mustard
1/8 teaspoon ground red pepper
¾ cup milk or buttermilk*
Melted butter or margarine
1. 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.
2. 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.
3. 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.
4. Bake at 450°F. For 10 to 12 minutes or until light golden brown. Serve warm.
Yield: 14 biscuits
TIP: * To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cups.