2 cups (500 mL) all-purpose flour
1 tablespoon (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/3 cup (75 mL) shortening
1 1/2 cups (375 mL) shredded cheddar cheese
5 slices bacon, cooked crisp and chopped
1/3 cup (75 mL) chopped green onion
1 cup (250 mL) milk
In mixing bowl, combine flour, baking powder and salt, stirring with a whisk to distribute the baking powder evenly. Cut in shortening until mixture resembles coarse meal. Stir in cheese, bacon and green onion. Make a well in centre of mixture and add milk all at once, mixing lightly with a fork until flour is dampened and comes together in a soft dough. Turn out onto a lightly floured surface and gently knead, no more than 8 or 10 times (use your fingers for a light touch), until dough comes together in a ball. The more delicate the touch, the lighter the biscuits will be.
Gently pat dough into a 9-inch (23 cm) square. Cut down the centre, and then into quarters. Cut each quarter into strips, about 1-inch (2.5 cm) wide. Cut each strip in half. Place on a lightly greased baking sheet about 1-inch (2.5 cm) apart if firm sides are desired, or closer together if you prefer a soft biscuit. Bake at 400°F (200°C) until lightly browned, about 12 to 15 minutes. Serve warm. Makes about 24 biscuits.
Make-ahead tip: Biscuits can be made up to a week ahead and stored in sealed plastic bags in the freezer.