Cheddar Cheese Biscuits

• 2 1/2 C. all-purpose flour
• 1 1/2 Tbsp. baking powder
• 1 tsp. salt
• 1 C. vegetable shortening
• 1 C. (4 oz.) freshly shredded sharp Cheddar cheese
• 1 C. buttermilk
• Parchment paper
• 
  
• Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
• Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets.
• Bake at 350° for 20 to 22 minutes or until golden brown.

Helpful Tip: Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.