• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes about 20 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Best For Cake & Pastry Flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup All Vegetable Shortening
  • 1 cup grated cheddar cheese
  • 1 cup buttermilk or sour milk

Serving Size: about 20 biscuits


Serving Size: about 20 biscuits

  • Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  • Combine flour, baking powder, salt and baking soda in mixing bowl.
  • Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese
  • Add buttermilk all at once to dry ingredients and stir with fork until a soft dough is formed.
  • Turn dough out onto lightly floured surface and knead gently 8 to 10 times.
  • Roll or pat to 3/4" (2 cm) thickness. Cut with floured 1 3/4" (4 cm) round cutter. Place on ungreased baking sheet close together for soft-sided biscuits or about 1" (2.5 cm) apart for crusty-sided biscuits.
  • Bake in preheated oven for 12 to 15 minutes or until light golden.
  • Serve warm.


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