Melissa asked for this recipe, along with the one for Dutch Split Pea Soup. I already had the biscuit recipe in a word processing file, so could easily post it here. Enjoy!
CHEDDAR DROP BISCUITS
3/4 cup shredded cheddar cheese
1 1/2 cups flour
1 Tblsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/3 cup vegetable shortening (may use oil)
3/4 cup cold milk
Preheat the oven to 425º. Sift the dry ingredients -- flour, baking powder, sugar and salt -- into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal. Stir in the cheese, then the milk. [I prefer to use canola oil instead of shortening. If using oil, do this: Stir the cheese into the sifted dry ingredients in the bowl. Then combine the oil with the milk and stir the combined liquids into the flour/cheese mixture in the bowl.]
Drop the biscuit dough by heaping tablespoons onto an ungreased (or parchment-lined) baking sheet, about 2 inches apart. Bake at 425º for 12 minutes, until pale golden brown. Serve warm. Yield: 15 biscuits.
These yummy biscuits are a great, easy way to fill out a meal that seems a little skimpy, be it soup, stew, chili, a main-dish salad -- or even breakfast.
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