Biscuits are a cornerstone of Southern cuisine. And they are my favorite food to make. If you look at my Instagram feed @chadwickboyd, you will see all kinds of golden crusted varieties. Over the last nine years in particular, through helping to organize the International Biscuit Festival, I have learned from many biscuit masters, picking up on their different techniques and tricks. Creative ingredient combinations have become my specialty, such as celery-gruyere or cauliflower bacon drop biscuits. This recipe introduces cornmeal to biscuits and adds in Kerrygold Irish Cheddar and fresh thyme to make puffy, cheesy, golden-crusted biscuits that everyone salivates over.
Makes 15-17 biscuits
- 1¾ cups All-Purpose flour
- ½ cup yellow cornmeal + 1 teaspoon to finish
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 1 cup grated Irish cheddar cheese
- ½ cup chilled butter, cut into ½-inch pieces (I like Kerrygold Irish Butter)
- 1 cup full fat buttermilk (well shaken) + more if needed
- 1½ tablespoons melted butter
Preheat the oven to 425°F.
Line a rimmed baking sheet with parchment.
In a wide, shallow bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and thyme. Add the cheese and whisk again.
Scatter the butter onto the flour-cheese mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it becomes coarse and resembles the size of peas. Push the flour to the sides of the bowl and make a well in the center. Pour in the buttermilk and quickly work it into the flour with your hands until the dough just comes together. If the dough is still a bit dry, add more buttermilk 1 tablespoon at a time as needed.
Cover the bowl with plastic wrap and place in the refrigerator for 20 minutes to chill.
Lightly flour a clean surface and place the chilled dough on top. Using a rolling pin, roll the dough out to a 1” thick square.
Cut the dough with a 1¼” square cutter or a sharp chef’s knife to make the biscuits. Re-roll and cut again until all the dough is used. Place the biscuits on the baking sheet.
Brush the tops of each biscuit with the melted butter. Place the biscuits on the middle rack of the oven and bake 15-17 minutes until they puff up and are golden.
Transfer to a wire rack to cool. Or serve hot.