Cheddar Biscuits

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.