The Lady’s Cheese Biscuits & Garlic Butter: A Southern Comfort Classic

The aroma alone transports me back to childhood summers spent at my grandmother’s house. She always seemed to be baking something, and the warm, cheesy scent of biscuits was a frequent visitor. While her recipe was a closely guarded secret, these cheese biscuits from Paula Deen’s repertoire evoke that same sense of comforting nostalgia, the perfect blend of salty, savory, and buttery goodness that made those summers so special. They are a true taste of the South.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Servings: 8
• Yield: About 8 biscuits (depending on size)
• Dietary Type: Not Gluten-Free

Ingredients

• 2 cups self-rising flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/3 cup vegetable shortening (such as Crisco)
• 3/4 cup grated cheddar cheese (sharp cheddar recommended)
• 1 cup buttermilk

For the Garlic Butter:

• 8 tablespoons (1 stick) butter, melted (salted butter recommended)
• 2 cloves garlic, crushed

Equipment Needed

• Large mixing bowl
• Fork or pastry blender
• Measuring cups and spoons
• Baking sheet
• Small saucepan
• Whisk (optional, for garlic butter)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This precise temperature is crucial for achieving that perfect golden-brown crust.
2. In a large mixing bowl, combine the self-rising flour, baking powder, and sugar. Use a fork to thoroughly mix these dry ingredients together. This ensures even distribution and consistent leavening.
3. Add the vegetable shortening to the flour mixture. Using a fork or a pastry blender, cut in the shortening until the mixture resembles coarse cornmeal. This step is key to creating flaky biscuits. Don’t overwork the dough!
4. Stir in the grated cheddar cheese. Make sure the cheese is evenly distributed throughout the flour mixture. The cheese will melt during baking, adding flavor and moisture.
5. Gently stir in the buttermilk until just blended. Be careful not to overmix the dough; this will result in tough biscuits. The dough should be slightly sticky.
6. Drop the dough by tablespoonfuls (or use an ice cream scoop for larger, jumbo-sized biscuits, as Paula Deen herself suggests) onto a well-greased baking sheet. Leave a little space between each biscuit to allow for even baking.
7. Bake for 12 to 15 minutes, or until the biscuits are golden brown. Keep a close eye on them, as baking times may vary depending on your oven. A toothpick inserted into the center should come out clean.
8. While the biscuits are baking, prepare the garlic butter. In a small saucepan, combine the melted butter and crushed garlic over medium heat.
9. Cook until the butter absorbs the garlic flavor, but do not allow the garlic to brown or burn. This usually takes a few minutes. Burnt garlic will impart a bitter taste.
10. Remove the garlic butter from the heat and discard the garlic cloves. You can strain the butter through a fine-mesh sieve to ensure all the garlic bits are removed.
11. Once the biscuits are out of the oven, immediately brush them with the garlic butter (or plain melted butter, if preferred). Serve warm.

Expert Tips & Tricks

• For extra flaky biscuits, use very cold buttermilk and shortening. You can even chill the flour mixture before adding the shortening.
• Don’t have self-rising flour? You can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Multiply this for the amount of flour in the recipe.
• If your biscuits are browning too quickly, you can tent them with foil during the last few minutes of baking.
• To make the garlic butter ahead of time, store it covered in the refrigerator for up to two weeks. Reheat gently before using.
• For a spicier kick, add a pinch of cayenne pepper to the flour mixture or a dash of hot sauce to the garlic butter.
• Try different cheeses! Monterey Jack, pepper jack, or a blend of cheeses will give you interesting flavors.

Serving & Storage Suggestions

Serve these cheese biscuits warm, fresh from the oven. They are delicious on their own, or alongside a hearty breakfast, soup, salad, or any Southern-inspired meal. They are particularly amazing with barbecue!

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through. You can also microwave them for a few seconds, but they may become slightly soft.

For longer storage, freeze the biscuits in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

(Estimates based on available data; actual values may vary.)

Nutrient	Amount per Serving	% Daily Value
Calories	346 kcal	N/A
Total Fat	24.1 g	37%
Saturated Fat	12.2 g	61%
Cholesterol	42.9 mg	14%
Sodium	622.1 mg	25%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	0.9 g	3%
Sugars	2.1 g	N/A
Protein	6.9 g	13%

Variations & Substitutions

• Herb Cheese Biscuits: Add 1-2 tablespoons of chopped fresh herbs, such as chives, thyme, or rosemary, to the flour mixture for a savory twist.
• Jalapeño Cheese Biscuits: Add 1-2 tablespoons of finely chopped jalapeños (fresh or pickled) to the flour mixture for a spicy kick.
• Garlic Herb Butter: Instead of plain garlic butter, add chopped fresh herbs like parsley, oregano, or basil to the melted butter along with the crushed garlic.
• Sweet Biscuits: Omit the cheddar cheese and increase the sugar to 2-3 tablespoons. Serve with jam or honey.
• Gluten-Free Option: While traditionally not gluten-free, experiment with a high-quality gluten-free self-rising flour blend. Be mindful that the texture might differ.

FAQs (Frequently Asked Questions)

Q: Why are my biscuits tough?
A: Overmixing the dough is the most common cause of tough biscuits. Be gentle when stirring in the buttermilk, and only mix until just combined.

Q: Can I use regular all-purpose flour instead of self-rising flour?
A: Yes, but you will need to add baking powder and salt. See the “Expert Tips & Tricks” section for the correct amounts.

Q: Can I make the dough ahead of time?
A: It’s best to bake the biscuits immediately after mixing the dough. However, you can prepare the dry ingredients and refrigerate them for a few hours. Add the buttermilk and shortening just before baking.

Q: My biscuits are browning too quickly. What should I do?
A: Tent the biscuits with foil during the last few minutes of baking to prevent them from burning.

Q: Can I freeze the baked biscuits?
A: Yes, baked biscuits freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Final Thoughts

There’s something undeniably heartwarming about a batch of freshly baked cheese biscuits. The simple ingredients, combined with the right technique, create a comforting treat that’s perfect for any occasion. I encourage you to try this recipe and experience the joy of Southern baking for yourself. Share your creations with loved ones, and don’t be afraid to experiment with different variations to find your own signature biscuit. Happy baking!