These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
⅓ cup Crisco shortening
¾ cup grated Cheddar cheese
1 cup buttermilk
8 tablespoons (1 stick) butter
2 cloves garlic, crushed and melted
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over-stir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.
Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking.
VARIATION: For breakfast, brush with plain butter or honey butter.
More About The Lady & Sons Savannah Country Cookbook
Paula Deen’s first and best-selling cookbook proves that true Southern cooking never goes out of style. Paula has added 25 recipes to her classic collection of down-home Southern family favorites, including Paula’s famous Chicken and Waffles, Oven-Fried Catfish, Savannah Sloppy Joes, and Sweet Blueberry Corn Bread. This friendly cookbook from The Lady & Sons, one of the most frequently visited restaurants in Savannah, comes filled with hundreds of quick and easy recipes perfect for home entertaining, family picnics, or Sunday dinners.