Vincent Price Cheese Knots

• 8 cups flour
• 3 tablespoons double-acting baking powder
• 1 tablespoon salt
• 2 cups cold butter (original uses shortening) or 2 cups shortening (original uses shortening)
• 3 cups milk
• 2 cups shredded cheddar cheese, divided
• cayenne pepper, to taste (or sweet paprika, if you don't like spicy)

1. Preheat oven to 425 degrees F.
2. In a large bowl combine the flour, baking powder, and salt.
3. With a pastry cutter or two knives, cut in the cold butter into the dry ingredients.
4. Add the milk and stir with a fork until the dough holds together.
5. Gather dough into a ball, then divide into 4 equal portions; lightly knead each portion 15 strokes.
6. On a lightly-floured board roll out one of the portions to 1/4 inch thick, sprinkle with 1/2 cup cheddar, then fold dough in half and roll it back out to 1/4-inch thick and about 6 inches wide.
7. Cut the cheesed dough crosswise into 1/2-inch strips, tie each into a loose knot, and place on a non-stick or lightly sprayed baking sheet 1 inch apart from each other; sprinkle with cayenne pepper to taste.
8. Bake at 425 degrees F for 10 minutes.
9. Repeat the steps to add the cheese to the dough, cutting into strips, tying, and baking with the other 3 portions of dough.

flour, doubleacting baking powder, salt, cold butter, milk, cheddar cheese, cayenne pepper

Taken from www.food.com/recipe/vincent-price-cheese-knots-114585 (may not work)