Cheese Drop Biscuits
2 1/2 cups White Lily® Self-Rising Flour
1/4 cup shredded cheddar cheese
3/4 cup milk
1/4 cup butter or margarine
Preheat oven to 450 degrees.
Measure White Lily Self-Rising flour into large bowl.
Divide shortening into several pieces and scatter on top of flour.
Cut pieces into the flour until they are about the size of a pea.
Gradually stir in cheese and milk, stirring only enough to moisten flour and hold dough together.
Drop dough by rounded tablespoonfuls onto baking sheet.
Bake 8 to 10 minutes or until tops are golden brown.
Brush tops with melted butter.
Cool completely and store in plastic wrap or plastic storage bags. Biscuits may be frozen for up to one month. To reheat: remove biscuits from storage container and place onto baking pan. Bake at 400 degrees for 5 to 10 minutes. Refrigeration is not recommended.