Cheddar Cheese Biscuits with Dill and Chives

• 3 cups all purpose flour
• 4 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1 1/2 teaspoons dry mustard
• 1 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
• 1/4 cup chilled vegetable shortening, cut into pieces
• 1 cup plus 2 tablespoons milk
• 1/4 cup chopped fresh chives or green onions
• 3 tablespoons (packed) chopped fresh dill or 1 tablespoon dried dillweed
• 2 1/2 cups lightly packed grated extra-sharp cheddar cheese (about 8 ounces)

1. Position rack in center of oven and preheat to 450F.
2. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend.
3. Add butter and shortening; rub with fingertips until mixture resembles coarse meal.
4. Whisk milk, chives, and dill in medium bowl.
5. Pour into dry ingredients; stir until moist dough forms.
6. Mix in 2 cups cheese.
7. Turn dough out onto floured surface; knead lightly to distribute cheese evenly.
8. Roll out dough to generous 1/2-inch thickness.
9. Using floured 2 1/2 inch cookie cutter, cut into biscuits.
10. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
11. Transfer biscuits to heavy large ungreased baking sheet.
12. Top with 1/2 cup cheese.
13. Bake until biscuits are golden, about 15 minutes.
14. Transfer to platter.
15. Serve warm or at room temperature.
16. (Can be made 6 hours ahead.
17. Let stand at room temperature.
18. If desired, wrap biscuits in foil and rewarm in 350F.
19. oven for 5 minutes.)

flour, baking powder, sugar, mustard, salt, butter, vegetable shortening, milk, fresh chives, dill, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/cheddar-cheese-biscuits-with-dill-and-chives-831 (may not work)