2 c. sifted self-rising flour
1/4 c. shortening
3/4 c. milk
1 c. (4 oz.) grated sharp Cheddar cheese
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper

Preheat oven to 450°F. Lightly grease a baking sheet. Cut shortening into flour with pastry blender until mixture resembles coarse crumbs. Add milk, cheese, mustard and pepper. Stir with fork until dough leaves sides of bowl. Turn dough onto lightly floured board or pastry cloth; knead gently, just until smooth. Roll out 1/2-inch thickness. Cut into rounds with floured 2-inch cutter. Place on baking sheet.

Bake 10 to 12 minutes.

Makes 12 to 14 biscuits.