Food writer and blogger Melissa Sperka published a collection of recipes that will bring out your love of Southern food and cooking in no time at all. Pick up a copy of her cookbook and prepare to put some South in your mouth.
These cheesy biscuits are similar to those of a famous seafood restaurant. They’re fluffy on the inside and filled with the flavor of garlic and freshly grated sharp cheddar cheese. I recommend that you bake them side by side in a cast-iron skillet, which keeps the insides soft while the tops become golden and crispy.
- 3 cups self-rising flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup salted cold butter, cubed, plus 2 tablespoons salted butter, melted
- 2 cups shredded sharp cheddar cheese
- 1 cup whole buttermilk
- 1 teaspoon chopped fresh Italian parsley
- 1/4 teaspoon garlic salt
For the biscuits
Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet.
In a medium-size mixing bowl, sift together the flour, garlic powder, and onion powder. Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal. Mix the cheddar cheese into the crumbs.
Make a well in the center and add the buttermilk. Mix the buttermilk into the dry ingredients gradually, using a fork. Mix until just fully moistened.
Use a 4-ounce ice-cream scoop to divide the dough, placing the biscuits side by side in the skillet.
Mix together the melted butter, parsley, and garlic salt. Lightly brush the tops of the biscuits, reserving some of the herbed butter for the tops at the end of baking.
Bake for 15 to 20 minutes, or until cooked through and golden. Broil at the end of baking to brown the tops further, if desired.
Brush with the reserved herbed butter and serve.