Peppery Cheddar Biscuits

I love how these biscuits turn golden brown from the egg wash and are square instead of round, but you can make them round, too. You can also see the flecks of cheddar cheese throughout each piece and come out beautifully every time.

Peppery Cheddar Biscuits

4 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup butter
1 1/2 cup finely crumbled or shredded sharp cheddar cheese (6 ounces)
2 to 3 teaspoons pepper (I usually use 2 teaspoons)
1 1/2 cups milk
1 egg, beaten
1/2 teaspoon water

Preheat oven to 400. Lightly grease a large baking sheet; set aside. In a large mixing bowl, stir together flour, baking powder, and salt.

Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in the center of the dry mixture. Add milk all at once; stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough 10 to 12 strokes until almost smooth.

Divide the dough in half. Roll or pat each half of dough into a 6-inch square, about 1 inch thick. Using a ruler or sharp knife, cut both squares of dough into 2-inch squares (or, cut squares of dough using a floured 2-inch biscuit cutter).

Combine egg and water. Brush the tops of biscuits with egg mixture. Place on prepared baking sheet. Bake for 13-15 minutes or until the biscuits are golden on top. Serve warm.

Makes eighteen 2-inch square or twently 2-inch round biscuits.

*Make ahead tip: To reheat biscuits baked earlier in the day, wrap them in foil and reheat in a 325 degree oven about 10 minutes or until warm.

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