2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup grated cheddar cheese
2 tbsp shortening, chilled
1/4 cup pimento-stuffed green olives, finely chopped
1/4 cup + 2 tbsp buttermilk
Preheat oven to 450 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut in the cheese and shortening until mixture resembles coarse crumbs. Stir in the olives. Make a well in the center of the mixture.
Pour the buttermilk into the well and toss gently with a fork until the mixture is just moistened; do not overmix. The dough will be sticky.
Turn dough out onto a well-floured surface and knead once or twice with floured hands, sprinkling dough lightly with flour. Pat the dough into a half-inch thickness.
Dip a 1 12-inch biscuit cutter into flour and cut the biscuits, pushing the cutter straight down into the dough and pulling it out without twisting. Arrange biscuits about 1-inch apart on an ungreased baking sheet. Re-roll the scraps for more biscuits.
Bake at 450 degrees for 12-15 minutes.
Best served warm.
Yield: Approximately 2 dozen biscuits.
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