Big Mama’s biscuits (my grandmother’s biscuits) have been quite the classic treat in my family for decades. It is a great launch pad for variations and perfect for flavor experimenting (to check out the original, check out this post). I loved coming up with this recipe for herb cheese biscuits based on the original recipe.
This recipe for herb cheese biscuits is one of my favorite variations of her biscuits. Maybe I should call them Lil’ mama’s biscuits since they are my creation. I used a version of big mama’s classic recipe as the base, and added in tons of goodies like herbed goat cheese, a mix of quality cheeses like fontina and gruyere and glazed the tops a nice herbed melted butter topping.
My husband loves this biscuit recipe because they are bursting with flavor and are so fluffy, its ridiculous! When I make them, I feel like the biscuit princess. That’s about as high of a ranking as I can have. Big Mama will always be the biscuit queen.
P.S. If you need a walk thru of how to create biscuits, don’t forget to check out this video I did with big mama creating her classic biscuits. It never goes out of style.[amd-zlrecipe-recipe:54]
Big Mama’s Biscuits Turned Up- Herb Cheese Biscuits
- 2 cups self-rising flour Big Mama's brand of choice is Martha White
- 1/4 teaspoon garlic salt
- 1 1/2 teaspoons granulated sugar
- 4 tablespoons grated butter flavored frozen shortening
- 2 tablespoons herb goat cheese
- 1/3 cup shredded mixed cheeses fontina, asiago and gruyere
- 3/4 cup cold milk
- 2 tablespoons melted butter
- 1/2 teaspoon parsley
- 1/4 teaspoon garlic salt
- Preheat oven to 450 degrees F.
- Add self-rising flour, garlic salt, and granulated sugar to medium sized bowl and whisk together to combine.
- Grate frozen shortening with a cheese grater right into the flour mixture. Add two tablespoons of broken up herb goat cheese into the flour mixture (easily break the cheese apart with your hands). Begin cutting the shortening and goat cheese into the flour using a pastry cutter.
- Sprinkle in shredded mixed cheeses and combine with biscuit mixture.
- Add cold milk to the biscuit mixture and using a spoon, quickly fold into the biscuit mixture. A wet dough should form.
- Place the biscuit dough into the refrigerator for 15 minutes.
- After 15 minutes, sprinkle flour on your working area or board and remove biscuit dough from bowl. Use your hands to flatten the dough and shape out to your preferred thickness of 1/2-3/4 inch.
- Cut biscuit dough into circles using round cutter or back of a can.
- Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.
- Optional: To make biscuits a bit browner, turn the broiler on until you get them as brown as you would like on the top.
- Lastly, add garlic salt and parsley to melted butter and mix together. Brush herb butter on the tops of biscuits after removing from the oven and serve warm.