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Biscuits are almost synonymous with the south. They fit with nearly any meal and are perfectly fine on their own. I have loved biscuits all my life. They are my favorite part of breakfast, and it is rare that we don’t have frozen ones in our house. We do switch it up sometimes and have pancakes, but nine times out of ten it’s biscuits.

This week’s recipe is cheese biscuits – something I was skeptical about until recent years. I didn’t think cheese and baked dough went together and refused to eat it for a long time. 

But, one day, my mom made some at home after we visited the Red Lobster in Tuscaloosa. I finally tried one that day, and it turns out cheese and biscuits actually go together very well. 

I think I still prefer a simple butter biscuit, but I definitely won’t say no to anyone offering me a cheese biscuit.

The following recipe is the one my mom followed when she decided to make her own at home.

1 cup all-purpose flour

1 ½ teaspoons baking powder

⅛ teaspoon salt

¼ cup shortening

½ cup (2 ounces) shredded sharp Cheddar cheese

¼ cup milk

Combine flour, baking powder, and salt in a medium bowl; cut in shortening and cheese with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly three or four times.

Roll the dough to ½ inch thickness; cut into rounds with a 2 ¼ inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until golden brown. 

This recipe makes eight biscuits.