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From The Lady & Sons Savannah Country Cookbook: Cheese Biscuits


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

Garlic Butter

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.

Garlic Butter

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.

The Lady & Sons Savannah Country Cookbook is now available at AmazonBarnes & NobleTarget, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.


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