1 3/4 c. self-rising flour
1/3 c. Crisco
1 c. grated sharp cheese
3/4 c. milk

Mix flour and Crisco until it looks like coarse cornmeal. Stir in cheese. Add milk gradually, using just enough to make a soft dough. Dough should not be sticky but if it is, just add a little more flour. Place dough on a floured surface and knead a few times. Roll out 1/2-inch thick and cut with biscuit cutter.

Bake at 425°F for 15 minutes.