1/2 c. butter
2 tbsp. shortening
2 c. sifted self-rising flour
1 c. (4 oz.) shredded sharp cheddar cheese
2/3 c. plus 1 tbsp. milk

Melt butter in a 15x10x1-inch jellyroll pan. Cut shortening into flour until mixture resembles coarse crumbs. Stir in cheese and milk. Turn dough onto a floured surface and knead 2-3 times. Roll to about 1/4 inch thickness and cut with a small biscuit cutter.

Dip both sides of biscuits in butter, placing them side by side in remaining melted butter for baking. Bake at 450 degrees for 12-15 minutes. Yield: about 5 dozen.