Here is another good recipe from Jerri’s side of the family. It’s one shared by her oldest niece, Lynne, from The Krehbiel Family Cookbook. Lynne compiled this collection with the help of her sisters to preserve recipes that they enjoyed while growing up near Medicine Lodge, Kansas. Her recipe makes a dozen biscuits.
2 cups flour
1/2 tsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 cup shortening
4 T cold butter
1 cup grated sharp cheddar cheese
About 1 cup milk
Grate the cheese, preheat the oven to 450º and grease a cookie sheet.
Blend the flour, baking powder, pepper and mustard in a mixing bowl. Cut in the shortening and butter with a fork or pastry blender, then gently mix in the cheese with a fork.
Add enough milk to make batter stiff enough to drop. Drop rounded tablespoonfuls of batter on a greased cookie sheet, brush the tops with melted butter, then sprinkle with garlic powder. Bake at 450º for thirteen to fifteen minutes until lightly browned.
NOTES: Lynne’s recipe calls for using eight tablespoons of butter-flavored shortening, but, growing up in Wisconsin, I prefer using a combination of real butter and shortening. If you use unsalted butter, add an eighth teaspoon of salt to the flour.
Lynne’s note for this recipe says it all: “Tastes like the cheese biscuits served at Red Lobster!!” All I can say is that they are delicious.