Ingredients:

3 cups flour
4 1/2 tsp baking powder
1 Tblsp sugar
1 1/2 tsp dry mustard
1 tsp salt
1/4 cup (1/2 stick) unsalted butter, chilled and cut into small pieces
1/4 cup vegetable shortening, cut into pieces
1 cup plus 2 Tblsp milk
1/4 cup chopped fresh cives or green onions
3 Tblsp fresh dill, or 1 Tblsp dried dillweed, packed
2 1/2 cups lightly packed extra sharp cheddar cheese, grated

Position rack in the center of the oven and preheat to 450°F. Mix the flour, baking powder, sugar, mustard and salt in a large bowl to blend. Add the butter and shortening; rub with fingertips until the mixture resembles a coarse meal. Whisk the milk, chives and dillweed in a medium bowl, pour into the dry ingredients and stir until a moist dough forms. Mix in 2 cups of the cheese.

Turn the dough out onto a floured surface and knead lightly to distribute the cheese evenly. Roll out the dough to generous 1/2 inch thickness. Using a floured 2 1/2 inch cookie cutter, cut out the biscuits. Gather scraps and reroll the dough to cut out additional biscuits.

Transfer the biscuits to a heavy, ungreased baking sheet. Top with 1/2 cup cheese. Bake until the biscuits are golden brown, about 15 minutes. Transfer to a platter, serve warm or at room temperature.