Biscuits -- Plain or Garlic Cheese

1 c Skim Milk
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated

Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.

In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.

Bake until golden brown -- about 15-20 minutes.

To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.

From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.