Welcome to my Food Journey

Curious Southern Cook on a journey to learn...and to create exceptional dining experiences. I love entertaining and preparing food for loved ones & friends and sharing those experiences with others. My wish is that you will be fed too. Bon Appetite!

Saturday, February 9, 2013

Cheddar Thyme Biscuits

We love our leisurely Saturday morning coffeetime... reading the newspaper, catching up on emails and watching (my) recorded cooking shows.  It's no effort to mix up a batch of biscuits, either plain or with the cheddar and fresh thyme that is in this recipe.  Eating them buttered and just out of the oven is the best...and even better with homemade Strawberry Fig Jam.

If you have an iron skillet
I would recommend using it instead of other bakeware,
as the resulting bottom crust
that develops is divine.


          This skillet is one handed down from my Grandmother. 
I treasure it, not only for the memories of family meals with loved ones, but because it is well seasoned and creates a consistent product every time.

                        2 cups self rising flour
                        1/2 t baking powder
                        1 t fresh thyme
                        1 c grated cheddar cheese
                        1 1/4 c buttermilk
                        4 T salted butter (melted)
                        Kosher salt

  • Preheat oven to 375 degrees 
  • Sift flour and baking powder together in a bowl
  • Add thyme and cheese, mix thoroughly 
  • Add buttermilk, mix until all incorporated
  • Put melted butter in skillet/baking dish
  • Spoon biscuit mix into skillet/baking dish (should yield about 12 biscuits)
  • Turn each biscuit over in butter, sprinkle with Kosher salt
  • Bake on top oven rack for 25 minutes  

    ~ CGJ



  1. Do you preheat the skillet? Or do you put the biscuits into a cold skillet?

  2. Is the butter you used salted or unsalted? I used unsalted, and felt like the recipe needed a bit more salt.

  3. Cynthia, I have revised the recipe citing that the butter is indeed salted (good catch).
    The recipe already has sodium in it from the required ingredients:

    Self Rising Flour - 155 mg per cup
    Baking Powder - 488 mg per teaspoon
    Cheddar Cheese - 176 mg per ounce
    Butter - 117 mg per Tablespoon
    Kosher Salt - 1120 mg per teaspoon

    Depending on you palate, I can see where you may prefer a little more salt.

    The skillet should not be hot, as when turning the biscuits in the butter, if it were hot the biscuits would begin to rise making it a messy if not impossible task.

    I would encourage you to try it again, make whatever alterations you need to... to make it your recipe. This is a great basic recipe structure for biscuits that you can embellish to your hearts delite. I appreciate you trusting me enough in the first place to even try it. Good luck!