Mushroom Cheese Biscuits

Anne Marshall. Cooking with Condensed Soups, 1950

• 2 ½ cups sifted flour
• 4 teaspoons baking power
• 1⁄3 cup shortening
• 1 can (1 ¼ cups) condensed cream of mushroom soup
• ¼ cup shredded mild American cheese

Sift flour and baking powder together; cut in shortening. Add soup; mix well. Divide dough in half; roll each half on a lightly floured board until about ½ inch thick. Sprinkle one half with cheese; place other half on top of cheese. Cut in squares or with a biscuit cutter. Bake in a hot oven (450°F) 15 minutes, or until brown. Makes 18 biscuits.

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