Categories: Pizza/Flatbread
Ingredients
- 2 (6-oz.) packages buttermilk cornbread mix
- 1 1/3 cups self-rising flour
- 2 tbsp. chopped fresh thyme
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 2/3 cup cold unsalted butter, cubed
- 1 1/3 cups whole buttermilk
- 1/2 cup shredded sharp yellow Cheddar cheese
- 2 tbsp. unsalted butter, melted
Directions
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Preheat oven to 450. Place a 12-inch cast-iron skillet in oven to preheat for 8 minutes.
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In a large bowl, whisk together cornbread mix, flour, thyme, garlic salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk and cheese, stirring just until combined.
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On a lightly floured surface, pat dough to 1-inch thickness. Cut dough into quarters, and stack on top of each other; pat dough to 1-inch thickness. Repeat procedure 3 times. Using a 2 1/2-inch round cutter, cut dough, rerolling scraps as necessary. Carefully remove skillet from oven. Place biscuits in skillet, and brush with melted butter.
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Bake until golden brown, about 15 minutes.