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

1. Preheat oven to 450. Place a 12-inch cast-iron skillet in oven to preheat for 8 minutes.

2. 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.

3. 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.

4. Bake until golden brown, about 15 minutes.

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