3 1/2 cups all purpose flour
2 Tablespoons baking powder
1 Tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces
1 1/4 cups chilled buttermilk
Preheat oven to 450°F.
Butter large baking sheet.
Sift first 5 ingredients twice into medium bowl. Mix in cheeses.
Add shortening; rub in with fingertips until mixture resembles coarse meal.
Add buttermilk, stirring until dough begins to form clumps.
Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns.
Roll out dough to 3/4-inch-thickness.
Using 3-inch-diameter biscuit cutter, cut out biscuits.
Gather dough scraps; roll out to 3/4-inch-thickness.
Cut out additional biscuits.
Transfer biscuits to prepared baking sheet.
Bake until puffed and golden brown, about 15 minutes.