Published in Our State Magazine October 2015
Seems like everywhere I turn these days, cheese biscuits are there. Conversations about Cheddar Bo® Biscuits at Bojangles… and today, I get coupons in the mail for a FREE (free is good!) new Pimento Cheese Biscuit there. I’m not a huge fan of pimento cheese (something that is blasphemous for a southern gal to admit) so I created my own that I do adore… and folks have paid me to make for them. Meaning, that it ain’t too bad! All these “in your face” coupons, facebook posts, billboards and such brought to mind a oldie goldie recipe I created for Our State magazine a few years ago… for a cheese feature. Wayyyy back in 2015.
Yet again, I came here to repost it on my facebook page, and low and behold, I found that I’d never put it here! Probably my most famous recipe… or one of them. So I had to set about fix’n that. So y’all, if you want a biscuit… oozing with cheessssse, and so easy to make, you will definitely want to make up a batch of these biscuits right here. But plan to eat as soon as they come out of the oven and cool only briefly (so the cheese won’t take the skin out of the top of your mouth). I guaranTEE you will love ’em. Like others, who copycat and claim this, (the ORIGINAL recipe) as their own as well as the copyrighted image from Our State Magazine.
Enjoy…. and share!
This recipe created for and published in Our State Magazine October 2015.
© (copyrighted)
Propping/styling by
Wendy Perry Carolina Country Magazine Contributing Recipes Editor
Photo by Matt Hulsman for Our State Magazine
Credentials @ LinkedIn
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Hoop Cheese Biscuits
Ingredients
- 2 cups biscuit mix
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ cup chopped chives
- 1 stick cold butter
- 1 cup buttermilk
- 1 pound hoop cheese
- 4 tablespoon butter, melted
Instructions
- Preheat oven to 425º.
- Grease a muffin tin. In a large bowl, combine biscuit mix, sugar, peppers, garlic powder, and chives. Grate butter into dry ingredients.
- Using fingers, incorporate to a crumbly consistency. Add buttermilk, a little at a time, until the batter is thick and creamy.
- Put 1 heaping tablespoon of mixture in each muffin cup. Pinch off ¾-inch chunks of cheese, and place in the center of the batter. Spoon about 1 heaping tablespoon of batter over each piece of cheese, pushing it around the edges to seal in cheese.
- Bake for about 12 minutes, until golden brown. Remove biscuits, and brush them with melted butter. Serve immediately.
