Bacon Cheddar Biscuits

2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
3/4 teaspoon(s) salt
3 tablespoon(s) chilled solid vegetable shortening
5 slice(s) bacon
1 c sharp cheddar cheese, shredded
3/4 cup(s) butttermilk

Preheat oven 400 degrees F. In 10-inch skillet, cook bacon over medium heat 7 minutes, or until the bacon is crisp and the fat is melted. Transfer bacon to paper towels to drain; crumble. Reserve 2 tablespoons bacon fat in small bowl or cup, cover and refrigerate until solid.

In large bowl, stir together flour, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut into reserved bacon grease and shortening until mixture resembles coarse meal. Stir in crumbled bacon and shredded cheese, and then add buttermilk and stir in until dry ingredients are just moistened (mixture may be slightly lumpy).

Transfer dough to lightly floured surface and knead several times until it just holds together. With lightly floured hands, pat dough out 1/2 inch thick. Flour 2-inch round biscuit cutter and cut out biscuits, placing them 2 inches apart on ungreased baking sheet. Gather up scraps, pat out again and cut out more biscuits.

Bake 15 minutes, or until biscuits are lightly browned. Transfer to wire rack and serve warm or at room temperature.