1 1/2 c. all purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
3 oz. sharp cheddar cheese, shredded (1 c.)
1/3 c. chilled solid vegetable shortening, cut into 4 pieces
1/2 c. chilled milk

Position rack in center of oven and preheat to 425 degrees. Combine first 4 ingredients in processor. Add cheese and cut in shortening using on/off turns until mixture resembles very coarse meal. Add milk and blend using on/off turns just until dough begins to come together; do not form ball.

Turn dough out onto lightly floured surface. Gather into ball; pat into 1/2" thick disc. Cut out rounds using 2" cookie cutter. Gather scraps, re-shape and cut out additional rounds. Arrange rounds on heavy large ungreased baking sheet, spacing 1" apart. (Can be prepared 3 hours ahead. Cover loosely and refrigerate.) Bake until tops are pale golden brown, about 15 minutes. Serve biscuits hot. Makes about 10.