Cheese Biscuits

I've lived in Georgia for 12 years and I think I may have just officially achieved Southern Girl status with this recipe.  A giant, flaky cat head biscuit brushed with melted butter and oozing with deliciously sharp cheddar cheese.  Yup - these biscuits have got "Southern" written all over them  AND we loved them.  Every single buttery, cheesy, Southern bite.  

Feel free to make my biscuit recipe your own.  Swap out the cheddar cheese for brie or mozzarella or gruyere OR leave it out altogether.  The choice is yours really.  You can create exactly the kind of Southern biscuit that you like.  I made a 1/2 recipe because quite honestly, I didn't trust myself with leftover biscuits.  I have zero self control when it comes to cheese biscuits. 

Cheese Biscuits
2 cups shredded cheddar cheese
3 1/2 cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 Tablespoons butter + 2 Tablespoons melted butter
1 1/2 cups buttermilk

Form cheese into six 1/3 cup size balls using hands to squeeze tightly.

Pulse 2 1/2 cups flour, baking powder, baking soda and salt in food processor. 

Add 4 T. chilled butter and pulse until crumbly.  

Stir in buttermilk.
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Sprinkle remaining 1 c. flour on counter.  Divide dough into 6 pieces and dust with flour.

Flatten each dough portion into a 3 1/2" circle.  

Place a cheese ball in center and pull edges together to seal. 

Place biscuits into a greased 9" cake pan.  Brush tops with melted butter. 

Bake 5 minutes at 500.  Reduce temperature to 450 and bake 15-20 minutes longer. 

Serve.

Check out the ooze!!!  You can slice your biscuits in half or leave them whole and watch the looks on your guests faces when they take their first bite and discover the gooey, cheesy center.  

I blame these biscuits for turning me into a Southern girl.  One bite is all it took.  

​Ciao!

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