Cheddar Biscuit Breakfast Sandwiches

*This recipe is for a SMALL batch of biscuits. It makes 7 biscuits.

Preheat the oven to 450 F and have ready a small round pan or a cast iron skillet.

In a small bowl, whisk together the flour, salt, baking soda, baking powder, garlic powder and black pepper.

Cut the shortening and butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, add the cheese and pour in the milk. Knead it slightly, and add additional milk 1 tablespoon at a time if the biscuit dough seems dry or crumbly.

Tip the dough out onto a floured counter and pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 3 more biscuits.

Arrange the dough in the pan––you want the biscuits to be close together. Bake for 10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.

Cook your eggs and bacon however you prefer. Cook the bacon in a skillet over medium heat until crispy. And either scramble or fry your eggs to your desired firmness. The sandwich ingredients are approximations—feel free to do whatever egg:bacon ratio you like.