White Cheddar Biscuits

4 cups all-purpose flour

2 Tbsp baking powder

tsp. Salt

cup shortening

cup butter

1 cups shredded white cheddar

2 to 3 tsp. black pepper

1 cups milk

1 egg, beaten

tsp. Water


Preheat oven to 400 F. Lightly grease a large baking sheet. In a large mixing bowl stir together flour, baking powder and salt. Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in the center of the dry mixture. Add milk all at once; stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half of dough into a 6 inch square, about 1 inch thick. Using a ruler or sharp knife, cut both squares of dough into 2-inch squares. (Or, cut squares of dough using a floured 2-inch biscuit cutter.) Combine egg and water. Brush tops of biscuits with egg mixture. Place on prepared baking sheet. Bake for 13 to 15 minutes or until biscuits are golden on top. Serve warm. Makes eighteen 2-inch square or twenty 2-inch round biscuits.