-Carl Sandburg, poet

Note: To all the morons on the web answering the question “what is half of 1/3 of a cup?”…Yes, in the land of math 1/6 is half of 1/3 but there is no such thing as 1/6 of a cup in the land of baking.  3 tablespoons works just fine.

2 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/3 cup shortening

3/4 cup milk (reg or butter)

a few tablespoons melted butter

Shredded cheddar cheese to fill biscuits (as much as you like)

Set oven at 425. Combine flour, baking powder and salt in a large bowl.

Cut in the shortening until the mix looks like cornmeal. Add milk and stir until the dough holds itself together.

Flour a surface and knead the dough lightly by pressing it out with your fingers and folding it together a few times. Roll the dough out to 3/4 inch thickness and cut with a biscuit/cookie cutter. In this case I used a butterfly shape. If you don’t have a rolling pin or a cutter you can use a drinking glass with a smooth surface.

Place the cut outs on an oiled baking sheet and mop them with melted butter. Bake for 12 to 14 minutes. Just untill they are golden. Take the biscuits out and mop them again with melted butter. Let them cool for a few minutes and then slice them and stuff with cheese. Return them to the oven until the cheese is melted and the biscuits are brown.  Yeild varys depending on cutter that is used.