In large mixer bowl, combine 2 cups flour, yeast, sugar, onion, salt and celery seed; mix well. In saucepan, heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Add cheese. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until light and doubled, about 30 minutes. Stir down batter. Spoon into greased muffin cups. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 400°F for 15 to 20 minutes until golden brown. Serve warm.

You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.