Biscuit Break

Bacon-Cheddar Biscuits:

2 1/4 cups all-purpose soft-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
3 T shortening
Crumbled bacon strips
1 cup shredded sharp Cheddar cheese
1 cup whole milk
2 T melted butter, divided

Preheat oven to 475. Line a baking sheet with parchment paper. Set aside. In a medium mixing bowl, sift together flour, baking powder, sugar and salt. Cut in shortening with a pastry blender until mixture is crumbly. Add bacon bits and cheese, tossing to combine. Add milk and 1 tablespoon butter. Stir lightly until well mixed, being careful not to over mix. Turn dough out onto a heavily floured surface. Knead dough 4 or 5 times. With floured hands, pat out dough to approximately 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter without twisting. Place on prepared baking sheet. Bake for 10-12 minutes, or until golden brown. Brush hot biscuits with remaining 1 tablespoon butter.