1 cup milk (skim or 1%)
1 tablespoon lemon juice
3 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup grated cheese (Parmesan, smoked provolone or Asiago)
¼ cup finely chopped fresh basil
½ cup solid shortening
Mix together milk and lemon juice and let sit for 15 minutes.
Preheat oven to 450 degrees.
Mix together flour, sugar, baking powder, salt, baking soda, cheese and basil until well combined.
Using a fork or pastry blender, combine flour mixture and solid shortening until mixture resembles coarse flour.
Add ¾ cup of milk/lemon juice mixture and lightly mix into flour mixture, mixing just until wet. Add more milk if necessary to wet most ingredients.
Knead several times on a floured board or counter. Roll or pat out to about ½” – ¾” thickness. Cut with round cookie cutter or into squares. Place on greased baking sheet either just touching or 1” apart.
Bake for 13 – 15 minutes or until golden brown.
Optional: Substitute buttermilk for milk and lemon juice. Prior to baking, brush biscuits with melted butter