6 slices bacon
2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
3 tbsp. vegetable shortening
3/4 c. milk
1/2 c. (2 oz.) shredded Cheddar cheese

Fry bacon until crisp. Drain on paper towel, then crumble bacon into small pieces. Reserve 2 tablespoons drippings. Sift dry ingredients together. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. With a fork, stir in milk, cheese and 1 tablespoons of the reserved bacon fat, mixing just until dough clings together. Turn out onto lightly floured surface and knead gently 10 to 15 strokes.

Roll dough into a rectangle 1/4-inch thick. Brush with remaining 1 tablespoon bacon fat. Sprinkle with crumbled bacon. Roll up dough from long side, pinching seam to seal. Cut crosswise into 3/4-inch slices. Place in greased 9- inch cake pan. Brush tops with cream or milk surface and knead 10 times. Pat or roll out to 1/2-inch thickness. Place on greased cookie sheet and bake at 450 degrees for 10 to 15 minutes. If desired, brush with melted butter and sprinkle with sugar while still warm. Makes 8 to 10 biscuits.