Directions

• Cut each bacon strip in half widthwise. In a large skillet, cook
• bacon over medium heat until partially cooked but not crisp. Remove
• to paper towels to drain; keep warm.
• In a large bowl, combine the flour, cheese and salt. Cut in
• shortening until mixture resembles coarse crumbs. Stir in milk just
• until moistened. Turn onto a lightly floured surface; knead 8-10
• times.
• Divide dough in half. Roll one portion into a 12-in. x 9-in.
• rectangle. Cut in half, forming two 9-in. x 6-in. rectangles; cut
• each rectangle into nine 1-in. strips. Repeat with remaining dough.
• Place a piece of bacon on each biscuit strip; carefully roll up
• jelly-roll style. Place seam side down on ungreased baking sheets.
• Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
• Refrigerate leftovers. Yield: 3 dozen.