Southern Lovin’ - Garlic Cheese Biscuits with Pimiento & Coun...

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http://www.eatitatlanta.com/2009/02/17/southern-lovin-garlic-c...
Eat It, Atlanta
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Feb
17
Southern Lovin’ - Garlic Cheese Biscuits with Pimiento
& Country Ham
Jimmy on February 17th, 2009
In Xanadu did Kubla Khan
A stately pleasure-dome decree
Last week I put up a post featuring homemade mayonnaise and pimiento cheese, and in just a few days it is one of my
most visited posts in the short history of this site. Little did anyone know, the cheese was only the start of something
bigger. I had plans for this cheese. It was to be part of a creation that came to me in a dream, kind of like
when Coleridge wrote Kublai Khan, except that I wasn’t taking opium, at least, not that week. It was to be a super
Southern awesomely good biscuit treat… Garlic Cheddar Biscuits with Pimiento Cheese and Country Ham.
My favorite “New South cuisine” restaurant, Soby’s, has these fantastic garlic cheddar biscuits that I’ve been craving since
I received their cookbook as a gift. When the idea for this biscuit sandwich came to me, and then I fortuitously saw the
cookbook in my living room, I had that divine aha! moment and was off and running.
Located in Greenville, SC, Soby’s was among the first of its kind in town, in what is now a popular upscale genre. Atlanta
has it’s fair share of these establishments, actually, South City Kitchen’s menu always reminds me of Soby’s. The “New
South” theme isn’t quite so new anymore, but it definitely isn’t tired either. Comfort food will always remain popular, and
if you promote fresh ingredients and unique spins on old classics, the foodies will always be interested. Soby’s introduced
me to this mix of comfort and quality with their meatloaf, and I’ve loved it ever since.
Eleven years and many great meals later, Soby’s remains quite popular and is still a destination that I always enjoy when I
visit my family. Through the years I’ve been lucky to meet much of team behind Table 301. Chef Rodney Freidank,
sommelier Danny Baker, and owner Carl Sobocinski are great people, with a lot of passion for their trade. In my mind they
have played an important part in cuisine in Greenville and have “nudged” the collective palate of Greenville forward
through their handful of unique and thoughtful restaurants. I still love visiting their restaurants, with the hopes that one of
these guys will stop by the table. It’s always fun to hear what’s up Carl’s sleeve, day dream about Danny’s latest wine trip,
or perhaps receive an exciting amuse from Rodney.
Meeting the people behind a restaurant always makes the experience more enjoyable to me, the meal becomes a much
more personal experience. I often end up learning interesting things about the development of a dish, directional intent of
the menu, or maybe I just pick up a tidbit about a new ingredient they’ve started using. Ask questions of your server or
chef next time you visit a restaurant, chances are, they are more than happy to talk about it.
Anyways, enough sentimental jib jab, let’s get to some pictures of the food.
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Above I’ve put most of the ingredients in the food processor: bread flour, baking powder, nutmeg, granulated garlic, and
shortening. Pulse it a bit until it is mixed well. I had to use a rubber spatula a few times to push the dry ingredients off the
side down into the mix.
Next I grated a little more than 1/2 cup of Cabot white aged cheddar.
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2/23/09 9:35 AM
Gently mix the cheese with the dry ingredients, buttermilk, and cheese. Then scoop it out onto a greased pan.
They went in the oven for about 14 minutes (recipe called for 10, but 10 wasn’t enough for me), and in the meantime I
melted some butter and mixed in garlic, salt, and paprika. The recipe called for melting the butter separately, brushing the
biscuits, then sprinkling the seasonings, but I decided to go this route for some reason.
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I also had time to cook up some country ham. I put them on the skillet on high heat, added about 1/2 cup of water, then
cooked until the water was completely gone. Flip the ham halfway through. I’ve seen some people use Coca-Cola instead
of water.
Here are the biscuits with the butter/seasoning mixture brushed on them.
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Finally I broke up a few biscuits, added the ham, then a layer of my pimiento cheese.
They were fantastic, everything I had hoped they would be. Fresh cheesy/garlic biscuits, with salty warm ham, and fresh
pimiento cheese…yum. This could be a great tailgate food, breakfast, or otherwise just a delicious snack. Plus I had a
dozen leftover biscuits which were still quite tasty after being warmed again for a few minutes in the oven. The biscuits
and the cheese only take 10-15 minutes prep time each, and the ingredients aren’t expensive, give it a go!
Soby’s Garlic and Cheddar Biscuits
Reprinted with Permission from Table 301 - Cookbook Available Here
2 cups Flour
1 Tbs Baking Powder
1 tsp Table Salt
1 tsp Ground Nutmeg
1 Tbs Granulated Garlic
1/2 cup Shortening
1/2 cup Sharp Yellow Cheddar Cheese, shredded
1 cup Buttermilk
2 Tbs Paprika
1 Tbs Kosher Salt
1 Tbs Granulated Garlic
4 Tbs Butter, melted
Preheat the oven to 400 degrees F and grease a baking pan. Place the flour, baking powder, table salt, nutmeg, and garlic
into a food processor. Add the shortening and using the pulse button, work the shortening into the dry ingredients until
they become crumbly. Transfer the mixture into a bowl and mix in the cheese and buttermilk with your hands. Do not
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overwork the dough. Drop the dough from an ice cream scoop onto the greased baking pan. Bake for 10 minutes or until
golden brown.
Mix the paprika, kosher salt, and garlic together and reserve. When the biscuits come out of the oven, brush them with the
melted butter and sprinkle lightly with the spice mixture. Makes 12 biscuits.
[Show as slideshow]
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2/23/09 9:35 AM
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6 Responses to “Southern Lovin’ - Garlic Cheese Biscuits with Pimiento & Country Ham”
1. Brandon
February 17th, 2009 at 10:40 am
OMG! - You are killing me!!!!
I will have to try making these very soon.
2. Dana
That looks AWESOME- I really need to find some good Southern food here in DC. I actually really like how you
combined the seasonings in the butter before brushing the combination onto the biscuits; seems like that ensures a
much more even coating of spices. Definitely a good inadvertent tip.
3. Brinson
You have led to me thinking about this biscuit for the past hour and I am kind of angry right now because I cannot
have it. Damn you Sobeck!
4. Jeremy Parzen
damn, those look good, man! am enjoying your blog!
5. Chef Rodney
Thanks Jimmy,
Now I am craving those biscuits and I thought I was over them after 11 years!
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2/23/09 9:35 AM
Rod
PS- The Meatloaf recipe is in there too and we’ve gotten a bunch of great feedback on it!
6. Jen
February 18th, 2009 at 4:53 pm
Oh…WOW! My Texan grandma used to make biscuits like these, and they were a major highlight of my culinary
experience as a kid. Yours look amazing, and the tantalizing photos are motivating me to get baking!
Thanks for using Cabot cheddar, too. :)
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Southern Lovin’ - Garlic Cheese Biscuits with Pimiento & Coun...

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