I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Garden1	18	servings

INGREDIENTS

2	c	All-purpose flour
1	tb	Baking powder
1	ts	Salt
1/4	c	Vegetable shortening
1	c	Grated cheddar or other sharp cheese
1/2	c	Chopped fresh chives
1	c	2% milk
3	tb	Butter – (1/4 stick); melted

INSTRUCTIONS

Preheat oven to 450 degrees. In a large bowl, mix the flour, baking
powder, and salt with a fork. With a pastry cutter, cut in the
shortening until the mixture resembles coarse crumbs. Stir in the
grated cheese and chives. Add the milk and stir just until the
mixture forms a soft dough that pulls away from the side of the bowl.
Turn the dough out onto a lightly floured surface; knead quickly to
mix the dough thoroughly. Roll dough into cylinder. Cut into 1-inch
slices and place on cookie sheet. Brush with the melted butter. Bake
until golden brown, about 12 to 15 minutes. Makes 1 1/2 dozen
biscuits.
Comments: Drop-style biscuits are a little heavier. When baking, be
sure to use precise measurements for all ingredients.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 126
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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