Rosemary Cheddar Drop Biscuits

Wash hands thoroughly for 20 seconds before starting.
Set oven for 425 F and line a baking sheet with parchment paper.
Measure 1 cup of milk in a 2-cup glass measure and add vinegar. Set aside while you prep the dry ingredients.
1 cup milk
2 teaspoons vinegar
Thoroughly combine the flours, dried rosemary, baking powder, garlic powder, and salt in a large bowl.
1 cup white, unbleached flour
1 cup whole-wheat pastry flour
1 Tablespoon dried, crumbled rosemary
2 teaspoons baking powder
1 teaspoon garlic powder (optional)
½ teaspoon salt
Cut the frozen shortening into a fine dice, touching it as little as possible. Cut the shortening cubes into the dry ingredients until only pea-size bits of fat are visible.
⅓ cup butter-flavor shortening or butter
Mix the honey into the soured milk (making it sweet and sour!). Pour the wet ingredients into the flour-fat mixture. Mix gently with a spatula until no dry spots remain.
½ Tablespoon honey
Add ½ cup of the grated Cheddar. If using fresh rosemary, add it now with the cheese. Gently combine into the dough.
½ cup sharp Cheddar cheese
Using an ice-cream sccop, place balls of dough onto the parchment-lined baking sheet, about half an inch apart. Sprinkle the remaining ¼ cup of cheese over the tops. *
Bake for 12 to 18 minutes, until the cheese is melted and the tops are golden.
¼ cup sharp Cheddar cheese