Cheddar Cheese Biscuits

I had never made baking powder biscuits with an egg in the liquids before, but this recipe From "All-time Favorite Bread Recipes" was excellent!  These were light and tender, although I confess that I used lard instead of shortening in the dough.  These got that "cat-head" biscuit top and a nice split as they baked.  They were perfect with a bowl of chicken soup for a quick lunch. 
Cheddar Cheese Biscuits
  2        Cups  Flour, All-purpose -- 9 ounces
  1        Tablespoon  Baking Powder
     ½  Teaspoon  Salt
     ¼  Cup  Shortening or Lard
  1       Large  Egg -- beaten
     ¾ Cup  Whole Milk
     ½ Cup  Sharp Cheddar Cheese -- shredded (2 ounces)
  1      Tablespoon  Butter -- melted
          Poppy Seeds -- or Sesame seeds
Stir together the flour, baking powder, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in center.  Combine egg and milk; add all at once to dry ingredients.  Add cheese.  Stir just till dough clings together.
Knead gently on lightly floured surface for 10-12 strokes.  Roll or pat dough to 1/2 inch thickness.  Cut wit 2 1/2 inch biscuit cutter; dip cutter in flour between cuts.
Place on ungreased baking sheet.  Brush tops with melted butter or margarine.  Sprinkle with poppy or sesame seed.
Bake in 450° oven for 10-12 minutes. 
10 Biscuits
2012 Cost:  $1.11 or 12¢ each

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