1/2 C. (125 mL) shredded sharp cheddar or Swiss cheese
3/4 C. (175 mL) milk
Heat oven to 425°F (220ºC).
In a large bowl, combine flour, baking powder, dill and salt. With a pastry blender, 2 knives, or a fork, cut in shortening until mixture looks like coarse meal. Stir in shredded cheese. Add milk. Stir just until dough holds together.
Place dough on a lightly floured surface and knead lightly. Roll 3/4-inch (2 cm) thick. Cut dough with floured 2″ (5 cm) biscuit cutter without turning biscuit cutter (push straight down). Place on parchment paper-lined baking sheet.