Non-stick cooking spray
1/4 cup all-vegetable shortening
1 cup finely shredded sharp cheddar cheese
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper (cayenne)
3/4 cup milk
Heat oven to 450°F. Lightly spray a cookie sheet with non-stick cooking spray. Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Stir in cheese, dry mustard and ground red pepper. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits on prepared cookie sheet.
Bake 10 to 12 minutes or until golden brown. Serve warm.