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.