|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Lard/Vegetable shortening||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Softened butter||1 Tablespoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
Mix the flour, baking powder, and salt in a bowl.
Cut in lard with a pastry blender or two knives until particles resemble rice kernels.
Add the milk and stir with a fork only until dough follows fork.
Gently form dough into a ball and put on a lightly floured surface.
Knead lightly with fingertips 10 to 15 times.
Gently roll into a 12x10-inch rectangle about 1/4 inch thick.
Cut into 5 strips.
Spread with softened butter and sprinkle 4 strips with cheese.
Stack the 4 strips and top with the last strip.
Cut into 12 equal portions.
Place on end in greased muffin pan wells.
Brush tops with melted butter.
Bake at 450°F 10 to 15 minutes, or until biscuits are golden brown.