Buttery Cheese Dill Biscuits

• 2 cups all-purpose flour
• 1 cup finely shredded cheddar cheese
• 1 tablespoon baking powder
• 34 teaspoon salt
• 12 teaspoon dried dill weed
• 12 cup butter flavor shortening
• 23-34 cup milk, divided

1. Heat oven to 425.
2. Combine flour, cheese, baking powder, salt and dill weed in medium bowl.
3. Cut in shortening using pastry blender (or two knives) to form coarse crumbs.
4. Add enough milk, 2 tbsp at a time, mixing with fork until particles are moistened and cling together.
5. Form dough into ball.
6. Transfer dough to lightly floured surface.
7. Knead gently 8 to 10 times.
8. Roll dough 1/2-inch thick.
9. Cut with floured 2-inch round cutter.
10. Place on ungreased baking sheet.
11. Bake at 425 for 12 to 14 minutes or until golden brown.
12. Serve warm.

flour, cheddar cheese, baking powder, salt, dill weed, butter flavor, milk

Taken from www.food.com/recipe/buttery-cheese-dill-biscuits-165821 (may not work)